I love a cheat’s way of baking. I’ll often crack out the Betty Crocker box mixes if I plan on doing some fancy decorations – you gotta save time one way or another! And it is still homemade, I baked it in my oven! I put in my own egg! Plus, those Betty Crocker boxes taste damn delicious. This recipe is a super easy basic cupcake recipe (yes, proper from scratch) and a cheat’s ‘icing’.
115g Stock or unsalted butter at room temperature (seriously though, just buy Stork)
115g caster sugar
115g self-raising flour
1 teaspoon vanilla extract
2 tablespoons milk (if needed)
1 jar Marshmallow Fluff (try Americandy stores or Amazon)
Ready to roll coloured royal icing. Or make your own if you are a show-off!
You will need a muffin tray with cupcake liners and to preheat your oven to 180C/Gas mark 4.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time.
- Sift over the flour and mix. Try not to knock the air out with a folding method.
- Stir in the vanilla extract. The mixture should be a medium consistency, enough to slowly run off the spoon. If it’s to thick or sticky, add the milk.
- Divide into the lined muffin tray and pop in the oven for 13 – 18 minutes.
- Check if cooked through by poking with a skewer – it should come out clean. Leave to cool on a wire rack.
Boom! How easy was that? Then go to town with the decorations. I spooned Fluff over all of them first of all. This is tricky because it is extremely sticky but bear with it. It also ‘self-levels’ after a few minutes. If you want to make it thicker so that you can throw some peak in there, gradually add some icing sugar and it’ll start to hold it’s shape and will work for piping.
What are your favourite recipes using Marshmallow Fluff? I have half a jar left so need some suggestions!