Welcome to The Cupcakerie

Welcome to
the Cupcakerie

Just a :

• college student
(USC Trojan)
• scientist in training
• amateur baker
• and cupcake enthusiast

who is hoping to share her
love of everything sweet!

cupcake1

search cupcakes:

2 hours ago ● 88 ● ↺

bakeddd:

smores cupcakes
click here for recipe

7 hours ago ● 105 ● ↺

delici0us-desserts:

Mini S’mores Cupcakes (by JenAngel)

17 hours ago ● 20 ● ↺

sidesplitter:

Sweet Potato Cider Cupcake with Marshmallow Frosting. Perfect recipe for this time of the year.

22 hours ago ● 17 ● ↺

1 day ago ● 21 ● ↺

chocolatecoveredsundries:

FLUFFERNUTTER CUPCAKES—These look amazing!
adapted from food.com (click on picture to go to webpage)
Vanilla Cupcakes 2 cups all purpose flour 1 1/2 cups sugar 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup very soft shortening (not melted but really soft!) 2 large eggs, at room temperature 3/4 cup whole milk 1 Tablespoon vanilla extract
Filling Marshmallow Cream
Peanut Butter Frosting 1 cup powdered sugar, sifted 7 Tablespoons unsalted butter, softed 1 cup creamy peanut butter (not the natural kind) 1 teaspoon vanilla extract 1/3 cup heavy whipping cream
Decoration Mini Marshmallows, cut in half
To make the vanilla cupcakes:
Mix the flour, sugar, baking powder and kosher salt in a large mixing bowl with the paddle attachment or handheld mixer.
Add in the very soft shortening. Microwave the shortening until it’s melted, that’ll help it blend much better. If it’s not really soft, you’ll have chunks of shortening in your batter. If you see bits of shortening throughout the batter, that’s ok. Also add in the eggs, milk and vanilla extract. Mix until almost combined. Take a spatula and fold the ingredients together.
Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into the cupcake liners. Bake at 350 degrees for about 20 minutes or until a knife inserted into the cupcake comes out clean.
Once the cupcakes are done baking, cool the cupcakes in the pan for about 10 minutes. (be sure to place them on a cooling rack). Once the cupcakes have cooled for 10 minutes, carefully remove them from the cupcake pan and continue to cool them on the cooling rack.
To fill the cupcakes:
Fit a piping bag with a round decorating tip. Fill the piping bag with the marshmallow cream. Take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside.
It may look like the marshmallow cream is coming out after a few minutes, don’t worry. It’s not.
To make the peanut butter frosting:
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter, peanut butter and vanilla extract.
Then slowly add in the powdered sugar. Mix to combine.
Pour in the heavy whipping cream and began mixing on low speed. Then increase the speed to medium high and mix for about 4 minutes.
To decorate the cupcakes:
Fit the piping bag with a decorating tip. Fill the piping bag with the peanut butter frosting. Pipe the frosting on the cupcake in a swirl, starting from the outside and working your way inward. Continue frosting all of the cupcakes.
Take some mini marshmallows and cut each one half. Top the cupcakes with some of the marshmallows.
Enjoy!

1 day ago ● 55 ● ↺

foody-goody:

Fluffernutter Cupcakes Recipe (x)

1 day ago ● 250 ● ↺

1 day ago ● 192 ● ↺

bakeddd:

white chocolate vanilla marshmallow bars
click here for recipe

2 days ago ● 55 ● ↺

2 days ago ● 115 ● ↺

bakeddd:

marshmallow frosting
click here for recipe

2 days ago ● 37 ● ↺

2 days ago ● 122 ● ↺

Brownie Cupcakes with Marshmallow Frosting Recipe

3 days ago ● 127 ● ↺

3 days ago ● 95 ● ↺

cakelove:

Double Chocolate Marshmallow Bars
Recipe

3 days ago ● 16 ● ↺

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