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.
