Powered by Simple Recipe Pro Recipe Plugin

Merry and Bright Marshmallow Filled Christmas Cupcakes

Yields 24 Cupcakes     adjust servings

 

Ingredients

For the Vanilla Cupcakes

  • 2 teaspoons vanilla paste or extract
  • 1 cup unsalted butter, softened
  • 1 1/2 cups Dixie Crystals granulated sugar
  • 2 large eggs
  • 4 large egg yolks
  • 3 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

For the Cotton Candy Marshmallow Filling

  • link below ↓↓↓↓↓

For the Vanilla Butter Frosting

  • link below ↓↓↓↓↓
  • sprinkles

For the Truffle Topper

  • 2 (6 ounce) bags vanilla truffles
  • 1/2 cup melted candy in each color, pink, blue, lime green and red

Instructions

For the Vanilla Cupcakes:

Preheat oven to 350°.  Line 24 muffin cups with liners.  In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.  Whip until combined; slowly add sugar and continue beating until combined.  Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.  In a separate bowl whisk together the flour, baking powder and salt.  Pour vanilla in with the heavy cream.  Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.  Fill to three fourths full (one ice cream scoop).  Bake 20 to 25 minutes.  Cool completely, using a piping tip or paring knife hollow out the center of each cupcake. Set aside.

For the Cotton Candy Marshmallow Filling:

Click here for the directions of how to make the marshmallows---->>>>EASY TO MAKE COTTON CANDY FLAVORED MARSHMALLOWS.  Once the marshmallow filling is made, spoon into a large piping bag and fill the cupcakes, use an off set spatula to level the filling.  Pour the remaining filling into a 8x8-inch baking dish sprayed with non stick cooking spray and follow the remaining directions for making marshmallows.

For the Vanilla Butter Frosting:

Click here for the recipe---->>>>VANILLA BUTTER FROSTING

For the Truffle Topper:

Place truffles in the freezer and wait until frozen to use.  Line a cookie sheet with parchment paper.  Pour candy (one color at a time) in a microwave safe bowl.  Heat 1 minute on 70%, stir until melted.  Dip frozen truffles in melted candy, spoon melted candy over truffles, use a fork and place the coated truffle on the lined cookie sheet to harden.

Putting it all Together:

Spread on the bottom layer of frosting and dip into the Merry and Modern sugar mix.  Add a swirl of the frosting over the top of the decorated frosting and a sprinkle of the Merry and Bright sprinkle mix.  Top with the candy covered truffle, cupcake pick or BOTH!

Recipe Notes