Another Battle Won in the Fight for Cupcake Dominance; or Vanilla-Strawberry-Marshmallow Cupcakes

by Sarah on July 10, 2009

So I made 2 cheesecakes the other night. One was for Zane, and one was for Clay. Today is Clay’s birthday. Funny thing is, tomorrow is his fiance Lindsey’s birthday! So today I’m making Vanilla-Strawberry-Marshmallow cupcakes so they can each have their very own birthday cake at their party tonight.

Thing is, I’m short on time. Been a busy week. I’m improvising. Sue me.

I’m starting this sucker with a cake mix. Good old Betty Crocker white cake mix. Nearly the best convenience product EVER. You can do anything with these suckers, and no one ever knows the difference.

Vanilla-Strawberry-Marshmallow Cupcakes

Line cupcake pans and preheat oven to 350*.

1 pint strawberries, washed, hulled and chopped
about 3/4 container of marshmallow fluff or creme
Mix together in a bowl and set aside.

1 Tbsp vanilla or the seeds of a vanilla pod
1 box white cake mix, plus ingredients on the back of the box, which are:
3 egg whites
1 1/4 c. water
1/3 c. oil

Mix together but do not over beat. Fill liners about 1/3 of the way up with cake batter. I got about 15 cupcakes. Put one heaping spoonful of strawberry mixture on top. Top again with remaining cupcake batter.
Bake for about 20 minutes, or until lightly golden and the tops are set. You can’t really use the toothpick test because of the marshmallow.

Remove to a wire rack and let cool completely.

This is basically a doctored up cream cheese frosting. I just used what was in my house.
1 8-oz block full-fat cream cheese, room temperature
1 stick unsalted butter, room temperature
1-1 1/2 cups confectioner’s sugar (this was all I had. You can use more if you like)
The remainder of the marshmallow fluff, I had about 3 heaping spoonfuls, plus a few spoonfuls of the leftover strawberry filling.
2 Tbsp. lemon juice
1 tsp. vanilla
Pink sugar sprinkles (optional)

With an electric beater or standing mixer, beat cream cheese and butter till combined. Add sugar and mix. Add lemon juice and vanilla and mix. Add the fluff and a few spoonfuls of the leftover strawberry filling. Add some pink sugar sprinkles to give it some color and mix.

The icing will be soft, but maybe that’s because it’s summer in Sacramento and it’s hot in my kitchen. I put the icing in a freezer bag and popped it in the fridge for a little while to chill.

To Ice Cakes:
Squeeze the icing down into the bag, like a pastry bag. Snip off a corner and ice the cakes, starting at the outside and working your way in. Did you know how hard it is to photograph yourself icing a cupcake? It’s pretty hard.

Top with a strawberry slice or more pink sugar.


Um, yes…I know it’s before dinner….have you ever heard of Quality Control?

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