By Michael Paul ‘As both brownies and marshmallows are the happening thing in Paris, these cupcakes just had to make their debut in this book. I’m not a big fan of the boring sponge base used in many cupcake recipes or, for that matter, of heaps of over-sweet frosting that tastes only of sugar. So, a brownie base with a more subtle, rose-scented marshmallow topping makes a more sophisticated alternative. You can buy rose syrup online or from select fine food stores. For decoration, I’ve opted for simple sugared rose petals but you don’t have to hold back – the world is your cupcake!’ Do read our review of Michael Paul cookbook Sweet Paris.
Chocolate Cupcakes with Rose Marshmallow Topping
For the base
- 60 gms (2¼oz) bittersweet dark chocolate
- 60 gms (2¼ oz) unsalted butter, diced
- 60 gms (2¼ oz) caster (superfine) sugar
- 1 egg 35 g
- (1¼ oz) plain (all-purpose) flour, sifted
- 1½ tbsp cocoa powder
- ¼ tsp baking powder
For the topping
- 200 gms (7 oz) caster (superfine) sugar
- 250 ml (9 fl oz/1cup) water
- 1 tbsp glucose syrup
- 1 tsp gelatine powder
- 2 large egg whites
- 3 tsp rose syrup
- sugared rose petals, to decorate
- Preheat the oven to 160°C/325°F/gas mark 3 and line a 12-hole muffin tin with paper cases.
- Over a low heat, melt the chocolate and butter in a saucepan, stirring until smooth.
- While this is cooling mix the sugar, egg, flour, cocoa powder and baking powder in a separate bowl, then combine with the chocolate mixture until smooth.
- Spoon into the paper cases, filling only about halfway, and bake for 10–12 minutes until cooked. Leave to cool completely.
- To make the marshmallow topping, heat the sugar, water, glucose syrup and gelatine powder in a small saucepan, stirring gently. Bring to the boil and simmer for about 5 minutes, then leave to cool slightly.
- Beat the egg whites until stiff, preferably with an electric whisk, and continue to whisk while folding in the still hot sugar syrup until the mixture becomes shiny and starts to thicken. Add the rose syrup and continue whisking for 5–10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
- Pipe or spoon the marshmallow over the top of the brownie bases and refrigerate until set. Decorate with sugared rose petals – or go to town!
[Sweet Paris is published by Hardiegrant Publishing and is available in leading bookstores. Hardiegrant Publishing have shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]