At my school, one of the main ways for clubs and teams to fundraise is at the after school bake sale. There’s huge competition for the coveted table in the lobby from 2:15 to 2:45. Clubs book a spot for their bake sale weeks, sometimes months in advance.
One club I’m in at our school is a music performance club (I play the viola), and we had our bake sale yesterday. Of course, I had to contribute something. I’m never one to pass up a chance to bake 🙂
Lately I’ve been in the mood to make cupcakes. Maybe because cupcakes are so gosh darn cute, or maybe it’s because I just love making frosting. Either way, I knew cupcakes were the way to go.
For flavors, I knew it still had to be something kid-friendly. High schoolers might be “practically adults”, but plenty of teens still have the flavor palate of a 3 year old. Luckily, most 3 year olds are big fans of marshmallow and chocolate, and those flavors work quite fabulously meshed together into one delicious cupcake!
One secret for good frosting – make sure the butter is room temperature when you start to whip it. Unfortunately, the automatic room temperature-ifying machine my best friend Rayna and I dreamt up doesn’t actually exist yet, so you will have to do this the old fashioned way. If you take the butter out when you first start making the batter, it will be perfect by frosting time. Perfect!
Also, remember to wait for the cupcakes to cool completely before frosting them. As anyone who’s seen Cupcake Wars knows, hot cupcakes will melt a beautiful frosting job into a mushy wet mess. 5-10 minutes of cooling time will make all the difference.
The bakesale was a big hit…now if only I could find the missing pan I brought!
Happy Passover and Easter to everyone! I will be putting up a bunch bread-free recipes soon 😀 Chocolate Marshmallow Cupcakes
Cupcake Recipe Adapted from Martha Stewart.com
Frosting Recipe Adapted from Joy of Baking.com
Makes about 2 dozen cupcakes
For the cupcakes:
3/4 cup of unsweetened cocoa powder
3/4 cup of hot water
3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 cups (3 sticks) of room temperature unsalted butter
2 1/4 cups of sugar
1 tablespoon of vanilla extract
1 cup of plain or vanilla yogurt
Preheat the oven to 350 F. Line a muffin tray with paper liners or spray with nonstick spray.
In a small bowl, whisk together the cocoa and hot water until smooth. Set aside.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Melt the butter and sugar together in a saucepan over medium heat, stirring to combine. Pour the mixture into a mixing bowl, and beat on medium speed until the mixture is cooled, about 4-5 minutes.Add the eggs one at a time, scraping down the sides of bowl as needed. Add the vanilla, then the cocoa mixture, beating until combined. On low speed, add the flour in two batches, alternating with the sour cream.
Use an ice cream scooper to divide the batter evenly among the lined cups. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Let cool for about 15 minutes; meanwhile, start the frosting.
For the frosting:
1 cup of butter, room temperature
1 teaspoon of vanilla extract
7 ounces (1 small jar) of marshmallow creme
2 cups of confectioners sugar, sifted
Beat the butter in an electric mixer until smooth and well blended. Add in the vanilla extract and marshmallow creme, mixing until combined. On low speed, gradually beat in the sugar, scraping down the sides of the bowl as needed. Turn the mixer to high speed and beat until light and fluffy. Add more confectioners sugar if necessary.
Once the cupcakes are cooled, simply spread the frosting on with a knife or spoon the frosting into a piping bag and decorate like a pro. I made these at 10 p.m. the night before the bake sale, so I went knife style for maximum speed. They still looked great and tasted delicious!