Marshmallow Cupcakes + Marshmallow Frosting
Cupcakes stuffed with marshmallows and frosted with marshmallow fluff frosting
Ingredients
- For the Cupcakes:
- 24 prepared cupcakes
- 1 bag of marshmallows
- 2-3 tablespoons French Vanilla Torani syrup
- For the Frosting:
- ¼ cup butter or margarine softened
- 1 7oz jar of marshmallow cream
- 1 teaspoon of vanilla
- 1 16oz package of powdered sugar
- 1-2 tablespoons heavy cream or milk
Instructions
- For the Cupcakes:
- Prepare cupcakes and let cool completely. Using an apple corer or small paring knife cut a hole into each cupcake being careful not to cut through to the bottom.
- Using a pastry brush spread syrup over cupcakes and place a marshmallow inside the hollowed out hole.
- For the Frosting:
- Combine butter, marshmallow cream, and vanilla in mixer and beat on medium speed until combined.
- Slowly add powdered sugar. Use heavy cream (or milk) as needed to thin the icing to the consistency that you prefer.