MARSHMALLOW CUPCAKES | HOSTESS CUPCAKES
Easy-to-make Marshmallow Cupcakes are crazy moist chocolate cupcakes with a shiny chocolate topping and a marshmallow center. Inspired by Hostess Cupcakes!
Provided by Kelly Anthony
Categories Dessert
Time 38m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
- Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
- Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
- Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened.
- Add the oil and vanilla and mix until evenly incorporated.
- Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again.
- Add the remaining dry ingredients, mix on low, and add the remaining mill. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
- Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process.
- Remove from the oven and allow to cool on a wire rack. Once the cupcakes have completely cooled, cut a small cone shape out of the center of each cupcake, remove the liners and place on a large sheet of wax paper.
- Fill a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes.
- Heat the melting wafer according to package directions. Add a generous spoonful of chocolate to the top of each cupcake and smooth over with the back of the spoon, and place 3 miniature marshmallows in the center of each cupcake.
- Set cupcakes aside for about 45 minutes to 1 hour, and allow the chocolate to set. Serve and enjoy!
Nutrition Facts : Calories 244 kcal, Carbohydrate 41 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 188 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
HAPPY BIRTHDAY MARSHMALLOW CUPCAKES
Marshmallows go from mundane to marvelous in beautiful cupcakes! They're conveniently prepared with cake mix and ready-to-spread frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
- Spray blades of kitchen scissors with cooking spray. Cut marshmallows crosswise into slices; sprinkle with colored sugar. Arrange on cupcakes in flower shape. Place candle in center of each flower. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 220 mg, Sugar 30 g, TransFat 2 g
MARSHMALLOW CUPCAKES
Delicious cupcakes filled with marshmallow fluff and topped with vanilla frosting and mini marshmallows. Recipe adapted from the Hummingbird Bakery.
Provided by Ciara Attwell
Categories Snacks
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 170c.
- Put the flour, sugar, baking powder, salt and butter into a bowl and mix with an electric whisk. Beat on a slow speed until you get a sandy consistency. Gradually pour in half the milk and beat until it is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for just a few seconds. Pour it into the flour mixture and continue beating until combined and smooth. Be careful not to overmix it though.
- Spoon the mixture into paper cases two-thirds full and bake in the oven for 20-25 minutes. Leave the cupcakes to cool slightly and then turn out onto a wire rack to finish cooling.
- Once cooked, make a small hole in the centre of each cupcake and fill with a dollop of marshmallow fluff.
- Make the frosting by beating the icing sugar and butter on a medium speed until the mixture is well combined. Turn the mixer down to a slow speed. Add the milk and vanilla extract a little at a time until they are well incorporated into the butter mixture. Then turn the mixer up to a high speed and beat until the frosting is light and fluffy, at least 5 minutes.
- Pipe or spoon the frosting onto the cupcakes and top with the mini marshmallows. Decorate with edible glitter or sprinkles.
Nutrition Facts : ServingSize 1 Cupcake (not including sprinkles or glitter to decorate), Calories 293, Sugar 43.9 g, Sodium 42.3 mg, Fat 6.3 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 57.8 g, Fiber 0.3 g, Protein 2.2 g, Cholesterol 29.3 mg
HUMMINGBIRD BAKERY MARSHMALLOW CUPCAKES RECIPE
These gooey marshmallow cupcakes by The Hummingbird Bakery take just 30 minutes to bake and taste as good as they look. This recipe makes 12 cupcakes
Provided by Jessica Dady
Categories Dessert, Snack
Time 1h10m
Yield Makes: 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 170°C (325°F) gas 3.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
- When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
- Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
- Spoon the frosting on top of the cupcakes and decorate with edible glitter.
Nutrition Facts : @context https, Calories 328 Kcal, Sugar 45.7 g, Fat 10.1 g, SaturatedFat 5.4 g, Protein 3 g, Carbohydrate 56 g
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g
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