Every so often someone at My house wants smores cupcakes. And every time I spend an hour tracking down the recipe. So today I'm copying and pasting directions from another blog. The original blog with the recipe is no longer up.
marshmallow frosting (sew darn cute)
1/2-3/4 lb. (2 or 3 sticks) butter, room temperature
1 lb. (2 cups) confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream
1. cream the butter on high until light and fluffy
2. add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time
3. beat in the vanilla until incorporated
4. add the marshmallow fluff and mix until creamy
this came together easily. sadly, husband could only find 14 oz tubs at the store so it was not quite as marshmallow-y as it could have been. but there's no way i need 12 oz of leftover fluff in my house, as good as fluffer-nutters are...no way.
top the piped frosting with crushed grahams (i put them in the food processor until they were fine crumbs) and an individual piece of hershey's chocolate.
marshmallow frosting (sew darn cute)
1/2-3/4 lb. (2 or 3 sticks) butter, room temperature
1 lb. (2 cups) confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream
1. cream the butter on high until light and fluffy
2. add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time
3. beat in the vanilla until incorporated
4. add the marshmallow fluff and mix until creamy
this came together easily. sadly, husband could only find 14 oz tubs at the store so it was not quite as marshmallow-y as it could have been. but there's no way i need 12 oz of leftover fluff in my house, as good as fluffer-nutters are...no way.
top the piped frosting with crushed grahams (i put them in the food processor until they were fine crumbs) and an individual piece of hershey's chocolate.
