I’ve broken these beautiful cupcakes down into 3 components: the cupcake itself, the vegan marshmallow topping, and finally the decorations!
First up, the cupcake. This is the ULTIMATE chocolate cupcake recipe and honestly blows my mind every single time. It’s perfectly moist, comes away from the liners seamlessly and is super light to eat. Unfortunately, I cannot take any credit at all for this recipe! I found it years ago on the Chelsea Website and even by just reading the endless 5-star reviews you know that this recipe is thoroughly tried and true.
View the original recipe here.
*(we’ve used grape-seed as it’s arguably the healthiest, however, I’ve previously used olive oil or canola as a last resort)
Preheat the oven to 180°C conventional or 160ºC fan-forced. Line a 12 hole muffin tray with paper cases. Sift the dry ingredients into a large bowl, then add the sugars and stir in. Add the egg, milk, oil, and vanilla then beat with a mixer until combined. Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny). Pour the batter into a measuring cup (it’s easier and cleaner than using a spoon) and pour evenly into each paper case until ¾ filled (don’t overfill or the mixture will overflow). Place in the oven and bake for 20-22 minutes or until a tester inserted in the centre comes out clean.
Clean the electric mixer down and swap the mixing head to the beater. Separate the liquid from the chickpea can, we love keeping our chickpeas to use them to make hummus! Add this liquid to the mixing bowl and add the icing sugar. Set the mixer on high and leave for approx. 10 minute until light, airy and fluffy. Once slightly stiff, add the vanilla extract and the red food gel until your desired taste and colour is achieved. Continue to beat until the frosting is beginning to gain a thicker texture. Finally, add the cinnamon and stir through until fully combined. Once the cupcakes were removed from the oven and had cooled thoroughly, I added a dessert spoon of the topping to each cupcake.
I loved the idea of having little love notes on top of my cupcakes, and definitely wanted some dried rose petals in their too. I found these little mini envelopes and the flower stickers (which actually came in a pack of 3 sticker sheets) at The Warehouse and simply stuck them onto toothpicks with a little tape on the back to secure them. For the envelopes, I added a written message with some of the other stickers which came in a wedding-themed pack with the flowers. However, handwriting a little note would be even more lovely! I added one of the ‘toothpick’ decorations to each of the cupcakes and ensured that I secured them into the cupcake itself rather than just the frosting on top. Finally, I dusted the cupcakes with cinnamon, and Fresh As Freeze-Dried Raspberry Powder. The dried rose petals are totally an optional extra but I loved the texture they added and I had some handy!
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