Marigold Kitchen: An Interview With Chef Andrew Kochan
Magazine Monday's - Fall 2017 Issue
Recipe and photos by Marisa Wong
In preparation for St. Patrick’s Day, I decided to bake some cupcakes! These are perfect for a party or just a fun night in with friends.
After preheating the oven and lining the cupcake pans, I added water, vanilla, butter, and flax egg substitute to the yellow cake mix and mixed it.
Instead of using 3 eggs, I made combined 3 tablespoons of ground flax seeds with 9 tablespoons of water and let it sit for 10 minutes. This is a great way to make egg-free batter, and it’s an attempt at making this dessert slightly healthier. Of course, you can still use regular eggs!
I repeated the same steps, adding, then mixing, water, butter, and the flax egg (no vanilla this time) to the chocolate cake mix.
I poured both batters into the lined cupcake pans and then baked them for 18-23 minutes.
While the cupcakes cooled, I started making the buttercream frosting.
For the frosting, I added the powdered sugar, butter, vanilla, and milk (I used almond-coconut) to a bowl and mixed until creamy.
I then added about 5 drops of green food coloring to match the St. Patrick’s Day theme.
I piped the frosting onto the cupcakes. An easy way to do this is to put some frosting into a gallon ziploc bag and cut off one bottom corner to the desired thickness of the frosting. Then just apply to the cupcake.
I finished the cupcakes by topping them with mini marshmallows, Rolo candies, and some green sprinkles! You can put some frosting onto the Rolo’s to make green or gold sprinkles stick. Also feel free to add some rainbow candy, e.g. Airheads Extreme Rainbow candy, to the cupcakes.