Vanilla Marshmallow Filled Cupcakes

INGREDIENTS

Cupcake Ingredients: ▢ white cake mix ▢ water ▢ vegetable oil ▢ egg whites Marshmallow Fluff Ingredients: ▢ salted butter ▢ powdered sugar ▢ half and half ▢ Lorann marshmallow flavoring

INGREDIENTS

Marshmallow Frosting Ingredients: ▢ salted butter ▢ vanilla extract ▢ powdered sugar ▢ half and half ▢ marshmallow creme ▢ gel food coloring (red, orange, yellow, green, blue, and purple gel)

STEP 1

Preheat oven to 350 degrees. Spray or line a standard muffin tin.

STEP 2

 Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, and egg whites on medium until well incorporated.

STEP 3

Add batter into the muffin tin until each is about 2/3 full.

STEP 4

Bake until a toothpick comes out clean. Allow to cool completely before adding the marshmallow fluff filling.

STEP 5

In a medium mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy.

STEP 6

Mix in the powdered sugar, half and half and marshmallow flavoring until well incorporated.

STEP 7

Using the bottom of a spoon or other utensil, poke a hole in the middle of each cupcake, about ¾ down.

STEP 8

Add the marshmallow fluff filling to the cupcake injector.

STEP 9

Carefully inject the filling into the middle of each cupcake.

STEP 10

In a large mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy.

STEP 11

Mix in the vanilla extract. Mix in the marshmallow cream until smooth and creamy.

STEP 12

Slowly mix in powdered sugar while adding half and half or milk in between each cup. Continue to mix until creamy.

STEP 13

Evenly divide the frosting into 6 containers.

STEP 14

Add in one of each color of the food coloring, 1-2 drops at a time to each container. Mix until desired color is achieved.

STEP 15

Add each color to its own small piping bag until you have 6 bags of frosting in a rainbow of colors.

STEP 16

Pipe a 1-2” wide strip of frosting up the plastic wrap. They should be about 12-15” long. Repeat until you have a strip for each color.

STEP 17

Carefully roll the frosting, moving from side to side, starting with the red, so you have a log of rainbow frosting.

STEP 18

Twist the ends together. Snip one twisted end off and insert into large prepared piping bag.

STEP 19

Frost the cupcakes.  Serve and enjoy!

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