First of all, the chocolate cake was outstanding. It was Betty Crocker's Triple Fudge box mix, and it is my new favorite chocolate cake mix ever. I was eating it out of the mixing bowl with a spoon after I topped all the crusts I'd made.
The Marshmallow buttercream was a Rachael Ray recipe and I definitely changed it because this recipe made me gag a little when I read it. It calls for 4 full sticks of butter, some powdered sugar, some marshmallow fluff, and so little vanilla that it's silly that it's even mentioned (but I put it in anyway). I cut the recipe down by a stick of butter and used a total of three 7oz jars of marshmallow fluff (the recipe having called for one 16oz tub... but my grocery store doesn't sell tubs that big).
I also used my new super decorator to pipe the frosting onto the cupcakes, and it was really fun to use. They were a pretty big hit and I didn't have any trouble getting rid of them. Actually I needed to hide one to bring it home to Jeff.
-Aly
Recipe
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 Tbsp butter
Chocolate cake mix (and ingredients needed by box)
3 sticks of butter (room temp)
2 cups confectioner's sugar
1/2 tsp vanilla extract
3 7oz tubs of marshmallow fluff
Preheat oven to 350
Line muffin pans with paper liners
Mix graham cracker crumbs, granulated sugar, and butter in a bowl
Spoon into paper liners and pack down to make crusts
Bake crusts for 5 minutes
Make cake batter according to instructions
Pour into liners on top of crusts and bake according to directions
Beat butter for icing in a large bowl until creamy
Beat in one-forth of confectioner sugar until fluffy; repeat with remaining sugar
Beat in the vanilla, then stir in the marshmallow fluff until well blended
Frost cupcakes
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