It’s my sister’s birthday today, right before the leap year and I was told to bring chocolate cupcakes. I make chocolate cupcakes pretty often as you can see through the posts here, but it isn’t my birthday !

I decided that I was going to deviate from the tasty ganache I usually make with these cupcakes, which is downright delicious, but I wanted to work on different kinds of frosting.

When I have made frosting in the past, I always feel that it doesn’t keep very well and while flavorful,  it has the consistency of Crisco.

Since this batch of cupcakes was quite large, I gave some to my F3 and friends. One of my friends suggested I do a cream cheese frosting as a contrast color.

Plus there was a container of marshmallow fluff I had in my cabinet and I knew frosting came in that flavor too!

I searched for a little awhile until I found this recipe:

Since it was a carrot cake recipe, I knew that the frosting would remain smooth.

Bobby Flay even gives a recipe to make your own marshmallow fluff, but I didn’t need that since I already had some.

I only used the last paragraph of the recipe and did not need 2 cups of fluff! I only had about 3/4 cup but there was enough sweetener with that and the pound of powdered sugar.

The frosting is very smooth and keeps the same consistency after refrigerating. I will definitely be using this recipe again. I also think I ready for fancy icing tips because it would have made the cupcake above look better.


Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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