My daughter requested cupcakes for her birthday this year. So I wanted to make a new type of cupcake for her. So I made a swirl cupcake. I used a basic yellow cake recipe and added some chocolate chips to the batter. Then I added some blackberry puree to some of the batter that I held out before adding the chocolate chips.
These turned out really well and were very pretty too. I decided to try a different frosting recipe this time instead of my usual buttercream frosting. I have made fondant frosting in the past and have used the store-bought fondant frosting too. But I found this recipe and wanted to give it a try. I was intrigued that it was made with marshmallows.
Here’s the steps in picture,
They already look great with their swirly goodness don’t they? I made my cake batter from scratch and have included the recipe below but I am sure a box cake mix would work also.
While the cupcakes cooled I made the fondant frosting. Which wasn’t hard to do I just followed the recipe. But please do grease the spoon, mixer and bowl well. It will save you so much time in clean up. Mine stuck just a little but not too bad. So if you think you have greased everything well, grease it a little more and you should be good to go. The fondant frosting needed to rest a bit so I had to wait a bit to get started on frosting them.
I have to admit the fondant frosting made with marshmallows was different from the other fondant I had used before, it was a little stretchy.
Blackberry Swirl Cupcakes with Fondant Frosting
makes 24 cupcakes
2 1/4 cups Flour
1 1/2 cups Sugar
3 t Baking Powder
1 t Salt
1/2 cup Shortening
1 cup Milk (we use soy milk)
1 1/2 t vanilla
1/2 cup Mini Chocolate Chips
1/2 cup Blackberries
Make one batch of Marshmallow Fondant Frosting
- Preheat oven to 350 degrees
- In a bowl mix the flour, sugar, baking powder, and salt
- Add to the dry ingredients shortening, 2/3 cup of the milk, and vanilla. Beat 2 minutes with a mixer.
- Add in the remaining 1/3 cup milk and 2 eggs. Beat another 2 minutes.
- Place the blackberries into the blender or use a hand blender and puree them.
- To the processed blackberries add about 2/3 cup of the batter and mix well.
- To the remaining vanilla batter add the mini chocolate chips.
- Fill the muffin tins (I line my with cupcake liners) half full with the chocolate chip batter.
- Then place one tablespoon of the blackberry batter onto the top of each muffin tin with the chocolate chip batter.
- Swirl the batter with a knife (see photos above)
- Bake 350 degrees for 25 to 35 minutes, check for doneness with a toothpick. If the toothpick comes out clean the cupcakes are done.
- Let cool and then frost with Fondant Frosting.