Marshmallow Cupcakes + Marshmallow Frosting
Cupcakes stuffed with marshmallows and frosted with marshmallow fluff frosting
- 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
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.