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TOASTED MARSHMALLOW CUPCAKES

Toasted Marshmallow Cupcakes

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Course Desserts
Cuisine American

Ingredients
  

FOR THE CUPCAKES:

  • 1 stick butter
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon Vanilla Butter & Nut flavoring
  • 1/2 teaspoon Coconut flavoring
  • 1/2 teaspoon Butter Flavoring

FOR THE BUTTERCREAM:

  • 2 sticks butter
  • 1 bag 2 pounds powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon Vanilla Butter & Nut flavoring
  • 1/2 teaspoon Coconut flavoring
  • 1/2 teaspoon Butter Flavoring
  • 4-6 Tablespoons milk

Instructions
 

FOR THE CUPCAKES:

  • In an electric mixer fitted with the whisk attachment, beat together the butter, sugar, and eggs until ridiculously light and fluffy.
  • Add the flour, baking powder, and baking soda. Beat just until incorporated. Add the milk then continue to beat until a soft batter comes together.
  • Spoon into muffin tins lined with cupcakes wrappers, filling each just barely over 1/2 way full.
  • Bake in an oven preheated to 350 degrees for 17-19 minutes, or JUST until the cupcake springs back to the touch.
  • Remove from the oven and cool completely before frosting with Toasted Marshmallow Buttercream.

FOR THE BUTTERCREAM:

  • Whip all ingredients together until light and fluffy. Spread atop cooled cupcakes.

TO TOAST MARSHMALLOWS:

  • Heat one burner on your stovetop to high.
  • Place a large marshmallow on a bamboo skewer and hold very close to the heated burner until golden brown.
  • Remove from the skewer and allow to cool before placing atop frosting cupcakes.
Keyword TOASTED MARSHMALLOW CUPCAKES