Wednesday, June 2, 2010

Milky Way

Chocolate cake with melted marshmallows topped with vanilla icing and a swirl of caramel

My inspiration for the cakes:

Chocolate Cupcakes (courtesy of Hershey's):
2 c sugar
1 3/4 c flour
3/4 c Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
about 12 large marshmallows, cut in half

Vanilla Butter Cream Frosting:
2 sticks unsalted butter, softened
3 c powdered sugar
1/4 c milk
1 tsp vanilla extract

Caramel Sauce (courtesy of Barefoot Contessa):
1 1/2 c sugar
1/3 c water
1 1/3 c heavy cream
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees and line cupcake cups with paper liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
4. Stir in boiling water.
5. Divide the mixture among baking cups.

6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Remove from oven, place on a rack, and top with marshmallows.

8. Spread marshmallows.
9. Make butter cream frosting.

10. Spread the cakes with frosting and add a swirl of caramel.

Butter cream frosting:
Beat the butter in a bowl with an electric mixer until light and fluffy; beat in the sifted powdered sugar and milk in two batches; add the vanilla.

Mix the water and sugar together in a sauce pan; cook over low heat until sugar dissolves; increase heat and boil uncovered until the mixture turns a golden brown; add the cream and vanilla and simmer until the sauce is smooth and thick.

I listened Deadmau5's Random Album Title while decorating these :-)

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