Vanilla Marshmallow Filled

Vanilla Marshmallow Filled

Cupcakes

ingredients

Cupcake Ingredients: – 15.25 ounce white cake mix – 1 ¼ cups water – 1/3 cup vegetable oil – 4 egg whites Marshmallow Fluff Ingredients: – 1/2 cup salted butter softened – 2 cups powdered sugar – ¼ cup half and half – 1-2 teaspoons Lorann marshmallow flavoring

ingredients

Marshmallow Frosting Ingredients: – 3 sticks salted butter softened – 2 teaspoons vanilla extract – 6 cups powdered sugar – ¼ cup half and half – 1 cup marshmallow creme – gel food coloring red, orange, yellow, green, blue, and purple gel

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

1

PREHEAT OVEN

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.

2

CUPCAKE BATTER

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

3

BAKE 

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

4

Marshmallow Fluff Filling

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

5

Marshmallow Fluff Filling

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

6

Poke a hole

Add the marshmallow fluff filling to the cupcake injector. Carefully inject the filling into the middle of each cupcake.

7

Add cupcake filling

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

8

Frosting

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

8

Add vanilla and marshmallow cream

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.

9

Add sugar

Evenly divide the frosting into 6 containers. 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.

10

Divide frosting 

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

11

Add to piping bag

Tear off a sheet of plastic wrap about 18-22” long. 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.

12

Pipe a wide strip

Roll the frosting, moving from side to side, starting with the red, to have a log of rainbow frosting. Twist the ends together. 

13

Roll the frosting

Snip one twisted end off and insert into large prepared piping bag.

14

Add to piping bag

Squeeze a bit onto some plastic wrap until you see the rainbow colors come out before frosting the cupcakes.

15

Frost Cupcakes

Serve and enjoy it with family and friends. 

16

Serve

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