Bake cupcakes; cool and ice with yellow icing (white icing with 3 to 4 drops of yellow food coloring; stir).
Place one marshmallow on center top.
Dip bugle in red icing and place on top of marshmallow.
Make a ball of red icing and mold on the pointed end of the bugle.
Arrange 8 Good-N-Plenty around the marshmallow on top of the cake (alternate colors).
Dip toothpick in food coloring and draw a face on the marshmallow (like +'s).
00b0F. Line a 12-cup cupcake or muffin pan with paper
Line 12 muffin cups with cupcake liners.
Beat butter and
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
standard muffin tins with cupcake liners; set aside.
Sift
he parchment paper. (Or, line cupcake pans with paper liners).
r until toothpick inserted into cupcake comes out clean.
Gently
o room temperature.
Mix marshmallow fluff and 1/2 cup
plenda(R) and vanilla (and marshmallow flavored oil if using.).
o temperature indicated on package/recipe.
Roll out dough on
ined Texas Muffin (or regular cupcake) tin, filling each one about
ake another batch of the recipe while the first is baking
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
an.
For the marshmallow layer, warm the marshmallow spread in a
lace on top of the cupcake.
Enjoy!
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes.
Remove from heat; add chocolate and stir until melted.
Stir in vanilla and nuts, if desired.
Spread in a buttered 8-inch square pan and cool until firm.
Press whole nuts into top of fudge for decoration before fudge hardens.
Makes about 2 pounds of creamy fudge.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.