How to Make Cupcake Marshmallows!

FULL RECIPE: bembumkitchen.home.blog/2021/09/08/marshmallow-cup… Instagram: www.instagram.com/bembum.kitchen/?hl=en Facebook: www.facebook.com/bembuminthekitchen #bembumkitchen #homemademarshmallow #cutemarshmallow Hey Guys, Today we are making these beautiful “Marshmallow Cupcakes Candy” The soft, fluffy, pillowy and an entertainingly bouncy beautiful pastel color marshmallow. They are perfect for a birthday party, valentines day, baby shower, or even a wedding. I hope you love it! MARSHMALLOW CUPCAKES CANDY Yield: 5 medium cupcakes Active time: 1 hours Total time: 3 hours INGREDIENTS Coating: 100 gr Icing Sugar 70 gr Corn Flour Marshmallow Batter: 16 gr Gelatine Powder 80 gr Cold Water 100 gr Granulated Sugar 60 gr Corn Syrup 40 gr Cold Water 60 gr Corn Syrup Blue and Red Food Colouring INSTRUCTIONS Coating Simply sift the icing sugar with some corn flour. Prepare the Mould Grease the cupcake silicone moulds with either baking spray, butter or oil for easy release (I just dusted the moulds lightly with coating mixture, it works great for me). Marshmallow Batter 1. To bloom gelatine Sprinkle the gelatine powder over 80 grams of cold water, give a little stir and let it sit for about 5 minutes. 2. Microwave the bloomed gelatine for 30 seconds so it will be liquid, then pour it into the mixer along with the first batch of the corn syrup. Put your mixer on low speed (Kitchen Aid speed 2) just to keep it moving while waiting for the sugar syrup. 3. In a medium sauce pan, combine the sugar, second batch of corn syrup and 40 grams of cold water (you don’t need to stir it, the corn syrup will helps the sugar from crystallising). Place your candy thermometer and then cook over medium heat until it reach 116°C. 4. When the sugar syrup reach 116°C, take it off from the heat, slowly and carefully drizzle the sugar syrup down the sides of the mixing bowl. Make sure that it doesn’t touch the whisk. 5. Once you add in all your sugar syrup, turn the mixer to medium speed (Kitchen Aid speed 6) and set your timer for 5 minutes. 6. After 5 minutes, speed up the mixer to medium high (Kitchen Aid speed 8) for another 2 minutes. 7. Divide the mixture into 2 equal portions, colour 1 batch with blue and another one with pink. 8. Pop the pink mixture into a piping bag with a star nozzle. 9. For the blue colour mixture; using double boiler method, place the blue colour mixture bowl over the hot pot. The steam stays trapped between the two pots will heats the marshmallow and liquefy the mixture. Keep stirring until you get the desired consistency. 10. Pour the blue mixture into a piping bag, divide onto 5 cavities of the moulds evenly. Then working quickly, pipe the pink swirls mixture on top of the blue mixture. 11. Sprinkle some sugar decoration or dragees before the marshmallow sets hard. Let the marshmallow sit uncovered at room temperature for at least 2 hours before coating. 12. To Coat Using stainer, dust the work surface with generous amount of coating mixture (you might need to apply some on your hands as well). Carefully peel the cupcake mould, pop out the marshmallow onto the work surface, then give more coating mixture on top of the marshmallow. Gently pick up the marshmallow, pat the surface to remove excess coating. If you still feel a bit too much coating, you can use silicone brush, just brush it away, especially on the folding sections. NOTES 1. You can substitute corn syrup with either glucose, golden syrup or even honey if you want. 2. It’s really important not to boil the sugar syrup any further than 116°C, otherwise you will end up with chewing sugar syrup that’s really hard to work with. 3. Weather does affect marshmallow making, the ideal weather is cooler, drier conditions. If you make this on a rainy day, they tend to take a little bit longer to set unless you can place them in an air conditioner room to speed up the process. 4. If kept in a dry place at cool room temperature, they should keep for about a month in an airtight container.

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