Peach Vanilla Cupcake with Mango Marshmallows Frosting

Peach Vanilla Cupcake with Mango Marshmallows Frosting

Recently,  I started this new blog "Heavenly Baked By Elvie" focusing on my baking escapades. If you noticed I transferred my baking posts from my first blog "Flowersblooms By Elvie to this new blog.   This is to consolidate all my baking-related posts into one blog.   I am new at baking and it has become an exciting adventure.  It brings out the best and creativity in me and I enjoy it a lot.  This hobby had become my therapeutic medium after a stressful day at work.

Well now, I would like to share my Peach Vanilla Cupcake with Mango Marshmallows Frosting.

Ingredients for Cupcakes :

2 cups all-purpose flour
1/2 cup butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
2 tsp vanilla
1/2 cup canola oil
1/3 cup full cream milk
2 cups peaches (chopped into small cubes)

Ingredients for Mango Frosting :

1 cup confectioners' sugar
1 tsp vanilla extract
1 cup (1 pint) heavy or whipping cream
1/8 tsp salt
2 packs of mango marshmallow (500 g)

 Mango Marshmallows

Directions :

1.  Preheat oven to 350 fahrenheit.

2.  In an electric mixer, cream butter thoroughly.

3.  Add the white and light brown sugars and cream again.

4.  Mix in baking powder, baking soda and salt.

5.  Add canola oil, eggs, full cream milk and vanilla extract and cream thoroughly.

6. Add the all-purpose flour and combine thoroughly.  Scrape down sides of mixing bowl if necessary.

7.  Add the chopped peaches and mix thoroughly.

Note :  Your batter should look soft and fluffy.  Fluffy is good.

 This is my new electric mixer ~ Breville Scraper Mixer Pro...It makes mixing so easy


1.  Place the marshmallows, cream,  confectioners' sugar, and salt in a large, deep saucepan. 

2.  Heat over medium-low heat and stir frequently until the marshmallows melt completely.

3.  Remove from the heat and add the vanilla.

4.  Pour the icing into a mixing bowl  and refrigerate until thoroughly chilled  preferably overnight.

5.  Remove the icing from the refrigerator. Beat it at high speed using an electric mixer.  Scrape the sides and bottom of the bowl to make sure you are incorporating all of the chilled icing. 

6.  Beat until the icing is smooth and glossy. The icing will thin out and become almost sauce-like. Once it is smooth, set the icing aside to rest at room temperature for 30 to 45 minutes.  It will stiffen as it sits, bringing it to spreadable consistency.

7.  Spread or pipe the icing atop cupcake

 Smooth and glossy icing

 I put cylinder sprinkles (multi-color) to decorate