Marshmallow Fluff Cupcake Recipes

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-MARSHMALLOW CREAM-FILLED CUPCAKES

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.