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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Use this topping for Marshmallow Cupcakes. Bake mini chocolate cupcakes from a mix or homemade. Top the cupcakes with the topping using a piping bag fitted with a Wilton 1M open-star tip, pulling the bag straight up to create tall towers. Immediately sprinkle with colored sugar. Makes 30 cupcakes. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 ounce unflavored gelatin (1 packet) |
water |
1 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
2. In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
3. With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.
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