snowman cupcake - take two!

Yesterday's snowman cupcake was so cute that I have to share another made by my mom...

This one is made using the same carrot cake recipe and the snowman is created from one whole marshmallow, 3/4 of a marshmallow, a little snip of orange slice, two drops of black decorating gel or chocolate sprinkles, and a junior mint. You can use a dab of the icing to hold the "hat" on, if you like. Easy peasy and SO cute! Instead of using store bought marshmallows, my mom whipped up homemade marshmallows from a Martha Stewart recipe...


2 ½ tbsp Knox unflavored gelatin (3 envelopes)
1 ½ c sugar
1 c light corn syrup
¼ tsp salt
2 tbsp pure vanilla
powdered sugar for dusting

Combine gelatin and ½ c cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Meanwhile combine sugar, corn syrup, salt, and ½ c water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Clip on candy thermometer; raise heat to medium. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume- about 15 minutes. Add vanilla; beat to incorporate. Generously dust a 9x13-inch glass baking pan (or an 8x8-inch pan for thicker marshmallows) with powdered sugar. Pour marshmallow mixture into pan and spread evenly. Dust top with powdered sugar; let stand all day or overnight, uncovered to dry out. My mom used a small round Wilton cutter that she purchased at Michael’s Crafts for an authentic marshmallow shape, but any small shape can be used.

Blue and white striped cupcake liners, which really create a wintery base for the snowman can be purchased at fort & field.

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