Marshmallow Turkey Cupcakes Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• To make Marshmallow Frosting:
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• To make Chocolate Ganache:
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Spread cupcakes with frosting. Decorate with remaining ingredients to resemble turkeys as shown in photo.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Gently stir in sprinkles. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake as directed on box for cupcakes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely, about 30 minutes.
• Frost cupcakes with frosting. Sprinkle marshmallows on frosted cupcakes; press lightly into frosting. Store loosely covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Steps:

• Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
• Let cake cool slightly and change the oven to broil.
• Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
• When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Steps:

• Blitz the digestive biscuits in a food processor until they are finely ground, or put them into a sealable bag, seal the bag and crush with a rolling pin. There shouldn't be any large pieces remaining.
• Make My Favourite Vanilla Cupcakes recipe, adding the digestive biscuit crumbs with the flour in step 1.
• To make the filling, finely chop the chocolate and put it into a small bowl. Heat the butter and cream in a saucepan until steaming hot but not boiling, then pour over the chocolate. Remove from the heat and leave to stand for a minute before stirring to form a smooth ganache. If any lumps of chocolate remain, put the bowl into the microwave for ten seconds then stir; repeat until the lumps are gone. Chill in the fridge for 30 minutes or so, until it is firm and scoopable.
• To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium-high heat without stirring until the mixture reaches the soft-ball stage (244°F/118°C on a candy thermometer). If you don't have a thermometer, the mixture is ready when the bubbles start to stick together in the pan and it drips off a spoon in a steady stream. Remove from the heat.
• Put the egg whites into a clean, grease-free bowl and whisk with an electric hand-held whisk until soft peaks form. With the whisk on low, carefully pour the hot sugar onto the egg whites, whisking all the time. When all the sugar has been added, increase the speed to high and whip until the sides of the bowl feel only slightly warm and the mixture is thick and glossy. Add the vanilla extract at the end. This icing is easiest to pipe when it is warm, so transfer immediately to a piping bag fitted with a large circular nozzle or with the tip cut off.
• To assemble, use a sharp knife or specialist cupcake corer to make a circular incision in the center of each cupcake, remove the center and fill each one with a teaspoon of the chocolate filling.
• Pipe a large mound of marshmallow topping on the top of each cupcake, covering the chocolate filling. Use a blowtorch, if you have one, to lightly brown each one, avoiding the paper case as this will burn. You could use the broiler to brown the marshmallow topping, but watch carefully because it is more difficult to control the color and prevent it burning.
• To finish, chop the chocolate squares finely and sprinkle over the top of the marshmallow.

Steps:

• Using a flexible spatula, fold melted and cooled chocolate into buttercream. Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
• With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak. Press marshmallow heads onto cupcakes. Press 5 more gummy fish into each cupcake to make tail feathers. Sprinkle toasted coconut over cupcakes to cover completely. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.