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TOASTED MARSHMALLOW CUPCAKES

Toasted Marshmallow Cupcakes

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Course: Desserts
Cuisine: American
Ingredients Method

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

Method
 

FOR THE CUPCAKES:
  1. In an electric mixer fitted with the whisk attachment, beat together the butter, sugar, and eggs until ridiculously light and fluffy.
  2. 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.
  3. Spoon into muffin tins lined with cupcakes wrappers, filling each just barely over 1/2 way full.
  4. Bake in an oven preheated to 350 degrees for 17-19 minutes, or JUST until the cupcake springs back to the touch.
  5. Remove from the oven and cool completely before frosting with Toasted Marshmallow Buttercream.
FOR THE BUTTERCREAM:
  1. Whip all ingredients together until light and fluffy. Spread atop cooled cupcakes.
TO TOAST MARSHMALLOWS:
  1. Heat one burner on your stovetop to high.
  2. Place a large marshmallow on a bamboo skewer and hold very close to the heated burner until golden brown.
  3. Remove from the skewer and allow to cool before placing atop frosting cupcakes.