I’ve been making quite a few cupcakes lately, and recently I found out I could just put a giant marshmallow on top of a cake, melt it for a few minutes and call it frosting.
Marshmallow on cupcakes – It’s a marriage made in sweet heaven, and I’m all for the easy and pretty…
My first try was with these hibiscus cupcakes; I made the cake using the recipe for wacky cake, omitting cocoa powder and replacing plain water with hibiscus tea.
The result is a lovely moist cake with nice pink hue. You could just as easily leave it as it is.
Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap.
(from not without salt)
Psst… you can do this with store-bought cupcakes too!