Marshmallow Fluff Recipes

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MARSHMALLOW FLUFF CUPCAKE



Marshmallow Fluff Cupcake image

We're a nation of cupcake lovers, so to keep your cake addiction at bay, try treating yourself and your friends to the light and dreamy Ultimate Marshmallow Fluff Cupcake!

Provided by marshmallowfluff1

Time 45m

Yield Makes Cakes

Number Of Ingredients 11

175g unsalted butter, softened
175g caster sugar
3 medium eggs, lightly beaten
2 tbsp Vanilla Marshmallow Fluff
175g self raising flour, sifted
2 tbsp milk
1 tsp vanilla extract
150g butter, softened
300g icing sugar
2 tbsp milk
200g Vanilla Marshmallow Fluff

Steps:

  • Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
  • Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
  • Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
  • Divide the mixture into the muffin cases.
  • Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
  • To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
  • Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
  • Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.

HOMEMADE MARSHMALLOW CREME



Homemade Marshmallow Creme image

A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Provided by MattOlay V-H

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 egg white at room temperature
¾ cup light corn syrup
¼ teaspoon salt
¾ cup sifted confectioners' sugar
2 ¼ teaspoons vanilla extract

Steps:

  • Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g

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