For the frosting:
6 cups sifted confectioner's sugar
1 stick unsalted butter at room temperature
1 jar (7oz) Kraft Jet Puffed Marshmallow Creme
1 tbsp vanilla
1/4 (or more) cup milk
Wilton tip 2A
Pastry bag and coupler
For the cupcakes:
1 box of Betty Crocker super moist red velvet cake mix
3 eggs
1 cup water
1/2 cup vegetable oil
12 cupcake liners
Instructions:
1. Sift the cake mix (I prefer to sift the mix because it makes the cake fluffier) and add the oil, eggs and water in a large bowl and beat on medium speed for about 3 minutes.
2. Using a large spoon, fill each cupcake liner halfway to the top and bake at 350 degrees for 25 minutes. Once removed from the oven, let cool completely.
3. Beat the butter on low speed until creamy. Add the jar of marshmallow creme and beat on low speed until well blended. Add sifted confectioner's sugar gradually (about 1/2 cup each time) while beating on medium speed. Depending on the consistency of the frosting, add milk as needed (add milk for thinner consistency). You'll want a consistency similar to creamed butter. Once you have reached your desired consistency, add vanilla and beat on medium speed for about a minute.
4. Once the cupcakes have cooled completely, attach the 2A tip to the pastry bag then fill the pastry bag about 3/4 with frosting.
5. Using the pastry bag, make a thin, cone-shape (about 1/2-2 inches tall) directly in the center of your cupcake.
6. Using a slow circular motion, start at the outside edge of the cupcake and work your way around the top of the cupcake until you have reached the peak of the inner cone.
7. Top with sprinkles as desired.
Mmmm! These look soooo good! How did your batch turn out? Mine never look like the photos in online. :)
ReplyDeleteThey turned out quite well! Because this marshmallow frosting is thicker, it is much easier to pipe a perfect swirl without having it look like you made a messy, melted blob! :)
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