I don’t know if I’ve told you about my obsession with marshmallow creme. Cream. Whatever. I may have alluded to it with these Oatmeal Creme Pies, the other Little Debbie-esque recipe I posted. If not, let me just tell you.
I am obsessed with marshmallow creme. Slash marshmallows in general. Add marshmallow creme into whatever proposal you are trying to swing, and I’m there.
Some Examples of Proposals That Are 100% More Effective With The Addition of Marshmallow Creme:
– “Lauren, will you peel, core and slice 1000 apples by hand for me? I will spoon feed you marshmallow creme the entire time.”
-“Lauren, will you spend the day wallowing in a pool of self-doubt, despair and misery in order to save the rainforest? I’ll swirl in some marshmallow creme, no charge.
-“Lauren, will you marry me? I am a marshmallow creme maker. I live in a factory of marshmallow creme production.”
Now, you may think I am exaggerating.
And you are right. I am exaggerating. But I do love marshmallow creme. I would eat it with a spoon.
These cupcakes are kind of food blog trendy, so I’ve had the idea in mind for some time. Because they are so trendy, you could google this and come up with 1000 blogs with similar recipes, all of which look prettier than mine. For me, these are more about getting to eat marshmallow creme.
I toyed with the idea of making my own marshmallow creme for them in the form of a 7-minute frosting, hearing that it was “marshmallow frosting.” Given that I was going a bit psycho/lazy on a Saturday baking extravaganza, I tried to make this meringue frosting in a bowl that was, ahem, less than clean, and it didn’t whip up quite the way I wanted. At that point in the day, however, I was too fatigued to care, so really, what you see is what you get with these guys.
I have such issues with meringues. Meringues 3 Lauren 2.
Oh, but did I mention they were delicious?
Oh look! Friends! P.s. Guess it’s Halloween today. Hopefully someone gives you one of those chocolate covered marshmallow deals.
Homemade Ding Dong Cupcakes
For the cupcakes:
For the filling:
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract