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Marshmallow Meringue Cupcakes

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Its been pretty rainy and gloomy these past few days in Atlanta, so what better to do than to make cupcakes! I, along with the help of my trusty sidekicks, made these cupcakes from scratch. I must say it was the perfect way to spend a day. Here’s how I made them. 

For the CAKE I used this recipe:

1 cup white sugar

 1/2 cup butter 

2 eggs 

2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour 

1 3/4 teaspoons baking powder 

1/2 cup milk 

Preheat oven to 350 degrees F (175 degrees C). Grease or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

  Now for the main attraction, because lets be honest we eat cupcakes for the ICING.  I used the recipe as follows:

1 8 oz. tub of whipped cream cheese

1cup marshmallow fluff

1/2 cup powdered sugar

1 teaspoon vanilla extract

3 tablespoons milk 

Sprinkles  (optional)

Mix cream cheese and marshmallow fluff in a medium bowl until well incorporated. Add in powdered sugar and vanilla and mix well. One tablespoon at a time, add milk until the desired consistency of stiff peaks. Garnish with sprinkles. The addition of the marshmallow fluff really makes these cupcakes extra special. Enjoy! 

 
  
Tell me what you think of my take on a traditional cupcake. Share pictures if you decide to bake these up. 

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