Strawberry Heart Cupcake Toppers

I've probably mentioned it before, but one of my all-time favourite ingredients in the kitchen is gelatine. I have a bit of a love-hate relationship with the terminology though. Most of my viewers are American and over in US the popular term is jello (for the flavoured gelatine at least). I don't know how many times I've been asked wheat "jelly" is--well, it's jello! And gelatine is unflavoured jello. Gelatine or gelatin comes in powder form, and jelly in crystal form due to the added sugar, colouring and flavouring. In this recipe I use both, so I hope it's not too confusing for everyone!
I discovered this recipe over at Six Sister's Stuff and the author made these funny little gelatine nibbles for her little son as a snack. It' great, because they don't have to be refrigerated like normal jellies to stay firm, because the gelatine is so concentrated. I had a hard time removing these from my silicone molds, but it helps if you ease one side from the edge with the help of a butter knife, then just push the jelly out and voila! It is so gelatinous, it won't tear with your efforts. Get those biceps in there!
I made these cute little cupcake toppers in a silicone heart mold for an engagement party. They looked really cute and unique atop these chocolate fudge cupcakes that were drizzled with pink tinted white chocolate ganache. Unfortunately all the little kids at the party got to them before they could be appreciated by the adults. A winner at a little girl's party too, I'm guessing. You can add a little edible glitter to the mixture before pouring them into the molds too if you like a little glitz and glimmer in your food. Now that would go down well at a little girls princess party!

STRAWBERRY HEART CUPCAKE TOPPERS (from Six Sister's Stuff)

1/3 cup boiling water
1 packet (3oz) flavoured jelly crystals
2 tbsp. unflavoured gelatin

Place the water in a small saucepan over medium heat. Shower the jelly crystals and the gelatin over the water and stir until dissolved. Quickly pour the mixture into heart shaped silicone molds and refrigerate for about half an hour until firm.

Chocolate Fudge Marshmallow Cupcakes

My husband forgot to take the baking out of the house when he left for work this morning. It's a bit like the garbage bins for other married couples, I suppose. You know when the man doesn't take out the rubbish when it needs to go? Well, Luke forgot to take out the baking. I can't face those cute little cupcakes starring at me and screaming "Eat me!"
You might think, if it's like taking out the bins, I'd get mad. No, actually, taking out the bins for me is a welcome bit of exercise and fresh air. When the baking isn't taken out, it increases the risk of needing to do more exercise because of its dangerous, tempting, fattening  and delicious nature. But somehow that still doesn't make me mad. Especially when the baking looks this cute.
I've turned to the computer as a distraction. But...all I can think about is blogging about them. Oh why did he have to forget them?
I managed to palm a few off to visiting family members who popped by for a cuppa. And my son ate the tops off about three, so the numbers were gradually going down without any being consumed by yours truly. 
Okay, I admit to trying one, for quality control. Got to make sure they're edible, after all.
They are, by the way.
These mini muffins are packed full of delicious chocolatey decadence. They're not only chocolate flavoured, but have chunks of chocolate through out, and are topped with another layer of chocolate and large pillowy pink and white vanilla marshmallows. Finished off with a scant dusting of cocoa powder, these make elegant little nibblies for an afternoon tea with the girls.

 

TRIPLE CHOCOLATE FUDGE MARSHMALLOW CUPCAKES

125g butter
1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips
150g large marshmallows (24 in total)
1/2 cup chocolate chips, extra
extra cocoa powder to decorate, if desired

Preheat oven to 180C.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a 24 hole silicone mini muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing.
Place the extra chocolate chips in a microwave proof bowl. Heat on high for 20 seconds at a time, stirring between intervals so as not to burn, until almost melted. Stir until smooth and place a teaspoon of melted chocolate onto the top of each cupcake. Before the chocolate sets, place a marshmallow on top of each. Sprinkle with cocoa powder to finish off, if desired.

Makes 24.