Marshmallow Fluff Cupcake Food

WHITE CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners.
• Sift the flour, baking powder and salt together into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
• Beat the butter on low speed in a large bowl using an electric mixer until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter. Clean the medium bowl and the mixer beaters.
• Put the egg whites in the clean medium bowl. Whip on high speed with the electric mixer until foamy. Gradually add the remaining 1/4 cup granulated sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the liners. Clean the large bowl and the mixer beaters.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
• Beat the butter and confectioners' sugar in the clean large bowl with the electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl occasionally, 5 to 7 minutes. Add the marshmallow, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes and top with sprinkles.
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MARSHMALLOW STUFFED CUPCAKES

Steps:

• Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
• Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
• Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
• Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
• Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.

MARSHMALLOW FLUFF CUPCAKE

Steps:

• Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
• Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
• Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
• Divide the mixture into the muffin cases.
• Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
• To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
• Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
• Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.

CHOCOLATE CUPCAKES WITH CREAM FILLING

Steps:

• For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
• In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
• In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
• For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
• With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.