Online learning for art classes in porcelain and acrylic painting, mixed media, fabric art and ribbon embroidery

Welcome to Ingrid Creates Online Art School
the place to share, learn, be inspired and create with international, award winning artist and teacher Ingrid Lee (B.Ed, Hons., M.Ed Research).

Learn Art online:

  • Porcelain painting classes
  • Acrylic painting courses
  • Silk ribbon embroidery courses
  • Get more creative
  • Free Mini Tutorials
  • Premier Courses
  • Ink and mixed media classes- Coming soon
  • marshmallow frosting

    Chocolate Almond, choc-chip cupcake with caramel marshmallow buttercream recipe

    I created this recipe as a special Birthday treat cupcake- Chocolate Almond, choc-chip cupcake with caramel marshmallow buttercream- and it’s gluten free.  The chocolate cupcake recipe is one I have created, based on a few other recipes I’ve tried, it’s gluten free, based on almond meal and pure cornflour, light and sponge like, really easy, filled with chocolate chips…need I say more???  And for the caramel marshmallow buttercream…to die for!!!! I will try them with raspberry marshmallows too, but I’ve decided to use this caramel marshmallow buttercream on my son’s birthday cake in a few months time…it is that good, and really easy.

     

    Chocolate almond, choc chip cupcake with caramel marshmallow buttercream

    Chocolate almond, choc chip cupcake with caramel marshmallow buttercream

     

    Gluten free chocolate and almond cupcakes recipe

    4 eggs separated

    150g sugar

    1 teaspoon vanilla

    150 g melted butter

    150 g ground almonds

    3 tablespoons cocoa powder

    2 tablespoons pure cornflour

    1/4 cup chocolate chips

    25 mL water

     

    1) Preheat oven to 180C.  Melt butter and allow to cool.  Using an electric mixer with whisk-beater attachment, cream the egg yolks and sugar and vanilla until pale and fluffy (about 5 minutes).

    2) Add sifted cornflour and cocoa, stir through.  Add melted butter and mix through.  Add chocolate chips and almond meal and stir through.

    3) Whip egg whites until stiff peaks.  Fold gently through the chocolate mixture.

    4) Spoon into patty pan lined muffin tin, bake for 20 minutes or until a skewer comes out clean from the cakes.

    5) Remove from oven an allow to cool before frosting.

     

    Caramel Marshmallow Buttercream Frosting:
    200g butter, softened
    150g Marshmallows that are caramel flavoured
    1 tablespoon golden syrup
    1 tsp vanilla
    2 cups icing sugar

    1) Melt marshmallows for 30 seconds at Med high.  Be careful with this step or you can have marshmallow mess if the power is too high.

    2) Cream butter well, then beat in marshmallow for about 2 minutes.  Then add golden syrup and vanilla.

    3) Slowly mix in sifted powdered sugar.  Add a little water one tsp at a time to make desired piping consistency (about 3-4 tablespoons).

     

    The kids wanted some sprinkles of course!!!  Happy Baking :)

    Follow us

    Online SR Embroidery Courses
    Beginner Pansy and blossoms Paint rose background and make ribbon roses Pink or blue Forget me nots Daisy, Violets and forget me nots Lilacs, Pansy and spring flowers
    FREE Baking Recipes