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| I love peeps and cupcakes. There is really no need for icing to get in the way. |
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| I used an Ateco # 805 and piped directly onto mini cupcakes. |
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| Then I sprinkled them with sanding sugar. |
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| The recipe says to use the marshmallow immediately. | |
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| I managed to decorate 16 cupcakes before the marshmallow was to set-up to pipe. |
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| Be careful direction you pull the tip away, or you might make an elephant, instead of a peep. |
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The recipe I used was from Martha Stewart.
Marshmallow for Piping
Use this recipe to make our homemade marshmallow treats.
Martha Stewart Living, Volume 89 April 2001
- Yield Makes about 1 1/2 cups
Ingredients
- 1 unflavored gelatin (2 1/2 teaspoons)
- 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
- 1 cup sugar
Directions
- In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
- In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
- Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.
There is a step by step picture tutorial here: |
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http://www.marthastewart.com/how-to/sugar-coated-marshmallow-bunnies-and-chicks
