disclosure: as co-founder of blog brûlée i was compensated by davidson’s safe eggs for their sponsorship of the event. i was not, however, compensated or asked to write this post. opinions expressed are my own.
i’ve apparently hit a milestone. a big birthday that goes down in the books of one’s life.
i am FORTY.
i still vividly remember attending my dad’s 40th birthday party. my mom knocked it out of the park (literally) by renting out a skybox at the astrodome in houston for an astros game. she surprised my dad with friends and family, and even a personalized birthday message on the jumbo-tron. how in heaven’s name i have now reached the “over-the-hill” status, i have no idea. and because i’m an “old” mom, i have doubts my kids will remember mine.
my husband also had a surprise in the works for me, though much less extravagant. when your friends are all over the world, it’s a lot more work to gather them together. so, like we did when he turned 40, we stole away together for a quiet weekend full of relaxation, spa time, and each other. referring back to the “old” mom bit, a peaceful weekend of eating my own plate of food, sleeping in, and having a facial equates to a small slice of heaven.
in addition to the weekend away, i couldn’t resist also celebrating with a delicious gluten-free cupcake. there was a day i stumbled across these martha cupcakes that i haven’t been able to get out of my mind. and gosh darnit, there’s no better birthday to celebrate with a monstrous mound of marshmallow frosting draped in dark chocolate than this one.
because it’s my party, i didn’t want to fuss with beating eggs over a steaming pot of water (ugh), i knew this was the most perfect chance to use pasteurized eggs. and then i could share it all with you, dear reader!
davidson’s safest choice eggs pasteurize their eggs, eliminating the risks of unwanted bacteria, like salmonella. their warm bath process gives you peace of mind about using raw eggs, but doesn’t change the flavor or nutrition of the eggs. egg nog, caesar dressing, mousses, ice creams, hollandaise sauce, poached eggs, raw cookie doughs… now they’re a million times easier to make and enjoy without figuring out how to heat the eggs to a safe temp. or worrying about ending up with a massive case of food poisoning.
us blog brûlée co-founders were super excited when davidson’s safest choice eggs came on board to help us make the event happen back in september. and i was super excited to use pasteurized eggs to make this marshmallow frosting as easy as possible.
what a way to celebrate… whether “fabulous and forty” or not… these cupcakes are worthy of a milestone.
- 245 grams about 1 3/4 cups kumquat's gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup water
- 1/4 non-GMO canola oil
- 2 teaspoons vanilla paste or extract
for marshmallow frosting:
- 5 pasteurized egg whites
- 1 1/2 cups sugar
- 1/4 cup water
- 2 teaspoons vanilla paste or extract
for chocolate topping:
- 2 cups bittersweet 60% cocoa chocolate chips
- 3 tablespoons non-GMO canola oil
To make cupcakes:
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, baking powder, salt, and xanthan gum in a large bowl.
- Combine eggs, buttermilk, water, oil and vanilla in a medium bowl; stir with a whisk to combine well. Add egg mixture to flour mixture; stir with a wire whisk to combine well.
- Pour batter evenly among cupcake liner-lined muffin tins. Bake at 350° for 20 minutes or until pick inserted in the center of a cupcake comes out clean. Allow to cool completely.
To make marshmallow frosting:
- Beat egg whites in a stand mixer (or with a hand mixer) for about 8 minutes or until stiff peaks form.
- Meanwhile, combine sugar, water, and vanilla in a medium saucepan. Attach a candy thermometer to the side of the saucepan. Bring to a simmer and heat mixture to 242°.
- Once eggs are beaten to stiff peaks and sugar mixture is heated, slowly and carefully pour hot sugar mixture into beaten eggs with mixer running on medium speed.
- Beat for about 8 minutes, or until bowl is a little warmer than room temperature and egg mixture is glossy and increased in volume.
To assemble cupcakes:
- Transfer marshmallow frosting to a piping bag or large zip-top bag. Pipe a tall mound of frosting on each cupcake, using a circular motion. Once all cupcakes are topped, place them in the freezer on a baking sheet. Allow to freeze for at least 30 minutes.
For chocolate topping:
- Combine chocolate chips and oil in a medium saucepan. Heat gently until just melted, stirring often.
- Transfer chocolate to a deep container, something that is easy to dip frosting into.
- Remove chilled cupcakes from freezer and dip frosting into chocolate. If necessary, spoon chocolate around frosting if any spots are missed. Gently shake off extra chocolate. Sprinkle with decorative sprinkles, if desired. Allow chocolate to set, chilling for a moment, if necessary.