Vanilla Buttermilk Cupcake Recipe with Marshmallow Frosting
This is my very own vanilla buttermilk cupcake recipe frosted with marshmallow frosting (yes I said marshmallow!) and filled with top quality strawberry preserve..
¡Clic aquí para el versión en español!
Vanilla Cupcakes
For a while now I´ve been pondering over the fact that I wanted to make marhsmallow frosting.. from scratch.. like marshmallow fluff but not the kind you get in the jar but the kind you make yourself 😉 So I checked on the web and found many marhsmallow frosting recipes made with egg whites (like Italian Meringue) for example here on Pinterest but I wanted the kind made with gelatine (the real stuff).
New Vanilla Buttermilk Cupcake Recipe frosted with Marshmallow Frosting
But then (yes I know I´m not suppose to start a sentence with but – but really what can a girl do when she feels like starting a sentence with “but” is the best way to express herself…….), so.. but .. then.. I also wanted to develop a new vanilla cupcake recipe but this time I wanted to add buttermilk.. Both projects were completed and might I say so myself – very successful! (hurray for successful recipe development!!)
Ingredients
- Vanilla Buttermilk Cupcakes
- 100g butter at room temp without salt
- 1/2 cup white granulated sugar
- 1 cup sifted all purpose flour
- pinch of salt
- 1/2 teaspoon baking powder
- 2 L eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- For the fillingh/swirl
- Good quality strawberry preserve with at least 75% fruit)
- Marshmallow Frosting
- 1/4 cup water
- 3/4 cup sugar
- 1/2 cup glucose/light corn syrup
- 1 packed 10g neutral gelatine powder
- 1/4 cup water at room temperature
- pinch of salt
- 1/2 teaspoon vanilla extract
- pink gel colorant (optional)
Instructions
- Vanilla Buttermilk Cupcakes
- Cream your butter and sugar well together (about 10 minutes)
- Add your eggs 1 x 1.
- Add your vanilla extract.
- Add your dry ingredients.
- Add your buttermilk. Don´t overmix - just until well combined.
- Scoop the batter into your liners (half way up is enough).
- Place a teaspoon full of the preserve on top of the batter and with a scewer/toothpick swirl it slightly into the batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool for 5 minutes in the tray before removing.
- Remove from the tray and allow to cool completely before frosting.
- Marshmallow Frosting
- Add 1/4 cup of water to your stand mixer
- Pour the contents of the gelatin sachet over it, add the salt and leave to thicken.
- In the meantime, add the other 1/4 cup of water, sugar and glucose syrup in a heavy bottomed sauce pan on medium-high heat. The idea is to get the sugar to melt.
- This stage takes about 10 minutes. Keep a close eye because you don´t want it to turn color.
- When the bubbles start to pop open slowly the syrup is ready.
- Put your stand mixer on low and slowly add the syrup to the gelatine mixtue - take care not to touch the whisk attachment.
- Cover the stand mixture and whisk on high until the bowl is cool (takes about 10 minutes).
- At this stage you can add your vanilla extract and gel colorant. Whisk until well combined.
- Tip
- Frost immediately because if you wait your frosting would have turned into marshmallows and you won´t be able to push it through the nozzle (How do I know that..? lol)
- ENJOY!
Vanilla Buttermilk Cupcakes with strawberry preserve swirl
If you want you could make your own strawberry sauce to fill the cupcakes with too. Click here for my strawberry sauce recipe. I am huge fan of using fresh strawberries in baking.. What about you?
Vanilla Buttermilk Cupcake Recipe
So this past week this lady blogger has been super busy with many projects and one of the things I did for you guys was to add a Books I love page to my blog, on this page I recommend books of other Bloggers I recommend, love and follow. I have also added a Equipment I use and Resources page. I hope you guys this added features!?
Vanilla Cupcake Recipe
Until next time guys! Remember you can follow me on Instagram and Twitter too! I would love to meet up with you guys there 🙂
Johlene
xoxo
Hi there. Loving the frosting. I made a double batch of the frosting, cause I thought Id need more than this recipe, and was left with allot more than expected 🙈 I stored the left overs in airtight container. Can it be “melted” and rewhipped later? Have you tried reviving the icing after it set with any success?
Oh my, looks sooo good!!! Wonder if this will work with vegetable gelatin? Have a lot of people in my life who dont eat eggs so this might be a nice option 🙂
I haven´t tried it with vegetable gelatin but let me know if you do! 🙂
These look amazing and very delicious, Johlene! Such beautiful photos, too!
Thanks Anna, I’m so glad you like it! I hope you try the marshmallow frosting!
well done on the frosting. it looks so smooth and silky! totally marshmallow cream or something. delicious!
Thanks Kelsey and welcome here!! It was an experiment that worked – which is always great 😉
These are so pretty. I love that you used strawberry on the inside. I’ve never had a marshmallow frosting!
Thanks Kathy and welcome!! To be honest I wanted to see how it would be to use real marshmallow fluff (not the italian meringue kind) for frosting and it worked 🙂
Johlene, love these cupcakes!!! they look fabulous and love that marshmallow frosting!
Thanks Alice! The marshmallow frosting is much lighter than buttercream, therefore a healthier option 😉
As soon as I say buttermilk, I knew this was a post just for me lol. I love cupcakes and yours look amazing. I love them. Can’t wait to try out this recipe.
LOL! Thanks Kay! I also love using buttermilk in my baking, it just taste so much better!
Thanks Kirsti – glad you like it. You got to try this recipe, the marshmallow consistency is super soft 🙂
I’m love the marshmallow frosting Johlene! It looks amazing! Loving it!