These should be Cadbury Egg Cupcakes. You know, similar to the ones spread all around Pinterest. That, in any case, was an epic Pinterest fall flat. I truly should've taken pictures to send in to one of those Pinterest bomb posts. The egg was liquefied and only a hard, gooey mass in the base of the cupcake. So I will need to reexamine that formula and attempt once more! (Possibly I'll have it directly by next Easter!)
Fortunately, despite everything I had an extremely delightful WIN from that experience and that is what I'm sharing today. An astonishing Marshmallow Frosting Recipe! Everyone gets so amped up for the Peeps during Easter-time (my children included!), so I figured it is amusing to make a marshmallow icing to top your non-Pinterest-bomb cupcakes with! Something you could put a Peep over and it would be quite, merry, and above all delectable. This marshmallow icing formula is basically a buttercream blended with marshmallow creme.
Only a fast note about the enhancing: I tried out both almond and vanilla concentrate. The almond concentrate was fantastic, yet I think the vanilla concentrate made it taste more marshmallow-y. Your marshmallow icing will be delectable in any case, yet I simply needed to toss that out there for you!
- 2 sticks 1 cup butter, room temperature
- 1 13 ounce jar marshmallow fluff or creme
- 4 cups powdered sugar
- 1/2 teaspoon almond or vanilla extract
- In a large mixing bowl, beat together butter and extract.
- Add powdered sugar, and continue beating on medium speed until the mixture resembles a frosting.
- When your mixture is creamy, beat in the marshmallow creme. Fair warning: this is going to get a bit sticky.
- If you feel your marshmallow frosting is too thick, you can add a tablespoon of milk or cream to thin it out a bit. Likewise, if you think it's too thin, go ahead and add a little more powdered sugar, a quarter cup at a time.
- Pipe or spread on top of your favorite cupcakes, and enjoy!
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