Monday morning pick me up...

Just a little something to start the day :) You can’t go wrong with chocolate on a Monday morning!

Cream Filled

I just can’t get enough of these little buggers! I have to say that each time I make these I love them more and more. This time instead of topping with a chocolate glade I just used the cream filling as a frosting and it turned out wonderfully. Click here for the recipe.

Fondant Hibiscus Cupcakes

Ok, fondant isn’t my favorite thing in the world but it sure is fun to work with. You can do just about anything. Here is the recipe I use for marshmallow fondant, it usually takes all if not more of the powdered sugar it calls for and you really hove to work it out to get a good consistency.

Marshmallow Fondant Recipe

Ingredients

16 ounces white mini-marshmallows
2 to 5 tablespoons water
2 pounds powdered sugar
½ cup Crisco shortening to keep your hands from sticking to the fondant

Directions

1. Melt marshmallows and 4 tablespoons of water in a microwave or double boiler
2. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix and fold in gently for 1 minute.
3. Grease your hands and countertop you will be kneading on generously.(Make sure to get in between your fingers.)
4. Dump the bowl of marshmallow/sugar mixture in the middle of greased counter.
5. Start kneading like you would bread dough.
6. Add the rest of the powdered sugar and continue to knead by hand for 8 minutes until it takes form of a firm smooth elastic ball so that it will stretch without tearing as you roll it out.
*if you feel that the fondant it to dry as you are rolling add a tsp of water at a time until you get the desired texture. It the fondant is to wet add powdered sugar a tablespoon at a time.