Thursday, October 09, 2014

Floofy.

"Mom, can we make cupcakes for lunch time concessions?"

It's a legitimate question.  My fifteen year old son joined FBLA and they have some kind of bake sale every day.  Dozens upon dozens of fifty cent cupcakes translates to a trip to Vegas to participate in all the future business leadership they can get their filthy hands on.
 
My answer was no.
 
Or, it was no for a week because it was asked at approximately 9:00 PM every evening.  If he wanted cupcakes, he had to ask earlier. 
 
Last night he asked at 7:00. 

I conceded on the cupcake front.

Looky...MBA Cupcake of Doom.
 
 


 
We baked twelve dollars worth.
 
Everyone loves my chocolate cake recipe.  Everyone.  It's my rule.  You love it.  Or else.

You don't have to love my marshmallow frosting recipe.  If you're vegan you're definitely going to hate it.  But, if you're okay with eating eggs, you should definitely try this fluffy, not too sweet, velvety, icing.   It holds it's shape well if you pipe it right after you've made it, then it sets up, and does ok without refrigeration for a day or two. 

Marshmallow Icing
4 large egg whites
1 cup sugar
1/2 tsp salt
1 tsp vanilla

Place the eggs, sugar and salt into double boiler.  Whisk constantly over simmering water until the sugar dissolves and the mixure is hot.   (Meaning, don't heat so much that you end up with a very sweet omelet but just enough to kill the germs that are out to kill you.)  You should have a very thick syrup.
 
 


Pour mixture into large bowl, add vanilla (and gel food coloring if desired) and beat with an electric mixer for three minutes or until volume has increased considerably and the icing holds it's shape.
 
 
 

Pipe immediately.  Or spread it with a spoon.  Or eat it right out of the bowl.
 
 
Self promoting Pinterest button here:
 
 
Hopefully this gets me out of bake sale duty for a month. 

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