Sunday, May 9, 2010

Orange Marshmallow Flower Cupcakes

Photography by Rob Palmer

3 eggs
1/2 cup sour cream
1 1/4 cups butter, at room temperature
2 tsp finely grated orange rind
3/4 cup sugar
1 cup self-raising flour
1 cup almond meal
24 colored marshmallows
12 Smarties
Icing sugar (for dusting)

Orange Icing

2 cups icing sugar, sifted
1 tsp butter, at room temperature
2-3 Tblsp fresh orange juice
3-4 drops red & yellow food coloring

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat the eggs, sour cream, butter, orange rind & sugar in a small bowl until well combined.

Transfer the butter mixture to a large bowl. Fold in the flour & almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.

To make the orange icing, place the icing sugar, butter & orange juice in a small heatproof bowl & stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) & stir until smooth. Stir in the food coloring. Transfer to a piping bag fitted with a 1cm fluted nozzle.

Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 Smartie in the centre. Repeat with remaining marshmallows, icing, cupcakes & Smarties. Set aside until set. Dust with icing sugar to serve.

Makes 12 cupcakes.
Good Taste - September 2008, Page 95
Recipe by Kathy Knudsen