These were a special order from my husband last week for his colleagues at his new job. What better way to ingratiate yourself than with cupcakes? Smart guy.
To save face with the medical department, he requested something "healthy". This was a great opportunity to try out some low and non fat cupcakes recipes, not something I make (ever) often.
The UN medical cookies I made for Dr. B's birthday were such a hit I decorated these with the same fondant decorations. Also, since I made four flavors of cupcakes, each design signified a different flavor.
|Bandaids = Low Fat Vanilla|
|Red Crosses = Low Fat Red Velvet|
|Stethoscopes = Low Fat Lemon|
|Non-Pareils = Non Fat Chocolate|
My healthy compromise on the frosting was to use skim milk instead of milk or cream and to frost each cupcake with about half the amount I usually use.
I borrowed a hand mixer from a friend in anticipation of making 48 cupcakes but the great thing about these recipes is no mixer needed. Everything is stirred quickly by hand so I ended up using the mixer for the frosting only.
I found these low fat cupcake recipes here all in the same place. Score! They are all surprisingly flavorful considering the lowered fat content.
The cupcakes were frosted with Magnolia Bakery's vanilla buttercream, substituting skim milk for full fat milk and colored with a combination of Wilton's royal and sky blue gel past colors to achieve the signature UN blue.
The medical themed decorations were formed with homemade marshmallow fondant, colored with Wilton's gel paste food coloring. Additionally, for the stethoscopes, I brushed on edible silver dust diluted with vodka.
Homemade Marshmallow FondantIngredients:
- 1/2 bag (1/2 pound) marshmallows (minis melt easier but you can use regular sized ones as well.)
- 2 tablespoons of water
- 1 pound of powdered sugar
- Crisco or shortening
- plastic wrap or cling film
- Gel or paste food coloring
- Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
- Place marshmallows and water in the bowl.
- Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
- When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
- Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
- Dump the fondant on the sugared surface and knead the rest of the sugar in.
- Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want.
- Wrap each piece in plastic wrap until you use it.
- Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.