I made these fun marshmallow fondant dipped cupcakes for my daughter’s christening party last year but they would be a yummy treat for any occasion. Perhaps a fun Easter treat…With a bright springy color and the cross, flowers, or perhaps another design if you choose; it just exudes Easter to me. You can bet these cupcakes won’t be around for very long. The bright icing and cheery design seems to enthrall children and adults alike.
Marshmallow Fondant Recipe:
1/4 cup butter (or Crisco®)
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds powdered sugar
1)Place the butter (or Crisco®) in a shallow bowl, and set aside.
2)Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly pour in the powdered sugar a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3)Rub your hands VERY WELL with butter (or Crisco®), and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar and continue kneading until the fondant is smooth and no longer sticky to the touch
4)Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with powdered sugar.
Marshmallow Fondant Dipped Cupcakes:
1)Place part of the marshmallow fondant in a bowl and heat it the microwave for about 1 min. It needs to be warm but do not let it boil. Stir it to make it smooth. The consistency is important….if it is too thick, you will have difficulty dipping the cupcake properly…too thin, it will look transparent on the cupcake. Trial and error dipping of some of the test cupcakes is the best way to find the right consistency. (note: To make the cupcake fondant pink I added a drop of red food coloring after I microwaved the fondant.)
2)Dip the cupcake upside down in the hot fondant. Carefully shake the excess fondant off. Let the cupcakes dry. You can give the cupcakes a second coat of fondant after the first one is dry if you find it necessary.
3)Attach what ever topper you like with a dot of buttercream icing. I rolled out a bit of my marshmallow fondant (not heated) and cut little flower shapes for my toppers.
4)Store the extra fondant and the fondant dipped cupcakes in cake boxes. DO NOT refrigerate.