Step 1: Making the marshmallow fondant
-1 and 1/2 of 10 oz bags of Kraft mini marshmallows and
-4 cups of powdered sugar.
*This makes enough fondant to cover a 2-layer 8 inch cake. I used only approximately 1/4 of it for this cupcake. The rest of the fondant can be stored in the refrigerator for later use.*
Melt the marshmallows, place in mixing bowl, add the powdered sugar slowly until firm mixture. Knead on a surface lightly sprinkled with powdered sugar. Wrap and place in refrigerator to rest as cupcakes are made.
Step 2: Cupcake batter
You will need:
-Chocolate cake mix
-1/3 cup oil
-3/4 cup coffee
-1/2 cup water
-cooking spray or shortening and flour to coat the pan
-ramekins or other style cups/pans for the cupcake
Mix ingredients together. Fill the cups 2/3 full. Bake at 350 F for 20 minutes or until done.
Step 3: Creating the flowers
Use food color gel and mix well. Roll fondant thin and cut with small cookie cutters. You can make any shape you want, I chose to make flowers. The middle of the flowers is edible pearls. I used gumpaste glue to add the pearls.
Step 4: Vanilla Frosting for the cupcake
-3 cups powdered sugar
-1/3 cup margarine or butter, softened
-1 1/2 teaspoons of vanilla extract
-2 tablespoons of milk, can add more if you want it to be more creamy
Mix powdered sugar and margarine/butter. Stir in vanilla and milk and beat until smoothed.
Frost the top and sides of cupcake.