Irish Cream Coffee Cupcakes & Marshmellow Top

\Ingredients For the cupcakes: - 1 3/4 cup all purpose flour - 1 cup sugar - 1/2 cup cocoa powder - 2 tsp baking soda - 1 tsp baking powder - 1/2 tsp salt - 2 eggs - 1 cup strong coffee - 1 cup yogurt or kefir - 1/2 cup grape seed oil or vegetable oil - 1 tsp vanilla extract - 1 Tbsp. Irish Cream liquor, I used Bushmills Ingredients For the frosting: - 2 cups sugar - 5 large egg whites, room temperature - 1/2 cup water - 1/2 tsp cream of tartar - 1 Tbsp. pure vanilla extract Instructions: 1) Preheat an oven to 350°F. 2) In the medium bowl mix together all dry ingredients. Add all wet ingredients to the mixture and mix well about two minutes. For standard cupcakes, fill two third full and bake for 15-18 minutes. Let them cool while you prepare a marshmallow fluff topping. 3) To make the fluff: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined. 4) Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup frosting per cupcake. 5) Top the marshmallow with melted chocolate and nuts id you desire. Or make s'mores effect use a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the marshmallow until it is lightly browned. You can store them in refrigerator for 3 days, but I promise you they will be gone on a first day!

Raised in Peru, Vingle newbie, food-lover and lifestyle follower! Currenty @ Seoul, South Korea. [Instagram: miran_park]
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