Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- For the Cupcakes:
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- 1 egg
- 1 egg white
- 4 tablespoons butter, melted and cooled
- ⅓ cup buttermilk
- 2 teaspoons vanilla bean paste
- For the Filling:
- 1 teaspoon water, hot
- 3½ ounces marshmallow fluff
- ¼ cup vegetable shortening
- 3 tablespoons powdered sugar
- 2 tablespoons Dutch-processed cocoa powder
- ½ teaspoon vanilla
- For the Frosting:
- 1 stick unsalted butter, at room temperature
- 1 teaspoon vanilla bean paste
- 3 cups powdered sugar
- ¼ cup milk or cream
Instructions:
In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk until well blended.
In a small bowl cream together the butter and sugar until well combined
and lighter in color. Add the eggs and whisk until completely
incorporated into the butter mixture. Whisk in the buttermilk.
Pour the wet ingredients over the dry and whisk until just combined and
no large lumps remain. Scoop the batter into the prepared pan and bake
for 18 to 22 minutes, or until the cakes spring back when pressed gently
in the center.
In a small bowl combine all of the ingredients for the filling and whisk
until completely mixed. Place the filling into a pastry bag fitted with
a medium sized star tip.
Once the cakes are cooled completely take a small paring knife and poke
it into the center of the cupcake in a cross pattern about 1 inch deep.
Take the pastry bag and place the tip into the cross and pipe in about
one tablespoon of filling, or until the filling just starts to come out
of the hole. Clean off the tops of the cupcakes before frosting.
In a medium bowl combine the butter and vanilla bean paste. Add the
powdered sugar and ¾ of the milk. Whisk to combine. If the frosting
seems stiff add the remaining milk. Frost the cupcakes as desired.
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