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Tag Archives: marshmallow

Lime Soda Cupcakes!

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Lime Soda Cupcakes!!Sweet lime cupcakes topped with a swirl of marshmallow buttercream.
A perfect flavor combination!

A while back, I shared with you an impossibly difficult (but amazingly yummy!) candy recipe from my friend Gail.  It was a recipe for Opera Creams passed down to her from her grandmother.  We spent the entire day together, candy making. For lunch we ran up to a little soda fountain from the 50s that is still in business. (Arnolds Drive In, for you folks that live near Indiana)  They have burgers and fries— and yummy soda fountain drinks.  Gail recommended the “Ole Green River” and I got the most wonderful lime phosphate topped with marshmallow cream.  It was beautiful and as that marshmallow dissolved into the drink…?  Unbelievably good.  Here’s my Instagram record of it:

Ole' Green River at Arnold's Drive-InI’m not sure what brought it to mind the other day, but I decided to use those flavors to create a cupcake version of that yummy Ole Green River.  I think they turned out great.  Nice and green for St. Patricks Day!!!

Lime Soda Cupcakes!!

Here’s the recipe: (printable version)

INGREDIENTS (makes 24 cupcakes)

  • One boxed white cake mix, plus oil, water and eggs to make according to box.
  • One small packet of Lime Jell-O.
  • 4 sticks of salted butter (at room temperature)
  • 2 teaspoons of clear vanilla
  • 3 cups of powdered sugar
  • 2 jars (7 oz. each) of Jet-puffed marshmallow creme
  • White food coloring (optional- only if you want that bright white marshmallow color.)
  • Sprinkles and decorations as desired.

DIRECTIONS:

  • Make cake mix according to box, but add Jell-O along with other ingredients.
  • Divide batter evenly into 24 cupcake liners in muffin tins.
  • Bake according to box, a toothpick inserted into the center of one should come out clean.
  • Allow cupcakes to cool while you prepare frosting.
  • Combine (room temperature) butter, vanilla, and powdered sugar in a large mixing bowl and beat on low until combined.
  • Beat on high for several minutes until light and fluffy.
  • (optional) add white food coloring at this point, to whiten up all that butter- I did not have any, so you can see my icing is more of an ivory color.
  • Add marshmallow creme to frosting and beat until completely incorporated.
  • Spoon frosting into a large zip top bag that has been fitted with a decorating tip, and pipe frosting over cupcakes.
  • Decorate as desired (paper straws are fun!!!!!!)
  • Enjoy!

Lime Soda Cupcakes!!!!My thoughts: I really loved these flavors together.  Marshmallow and lime.  So yummy.  The cupcakes are very moist because of the Jell-O, so take care unwrapping them, they are a little more likely to fall apart than other cupcakes.  I experimented with the marshmallow butter cream, just adding the fluff to my usual buttercream recipe, and I thought it was fabulous.  The marshmallow flavor was not lost!  I hope you enjoy these little treats, and if you’re ever near a soda shop that has lime phosphates on the menu, ask for one with marshmallow cream on the top!  Enjoy!  ~r

Lime Soda Cupcakes!!Other fun St. Patrick’s Day treats you might want to try:

Grasshopper Mint CupcakesRainbow Cake RollMint Creme Brownie CupsBaileys Irish Cream Cupcakes

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Fondant…how to make it, use it and eat it!

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Fun fondant cupcake toppers

Homemade fondant that is easy AND tasty?  Here you go!!!

Every time I see cute cupcakes or cakes decorated in fondant I love them…and then I dismiss the possibility of making them for two reasons:

1. Fondant is really hard to make and use.

2. Fondant tastes bad and everyone just peels it off to get to the real frosting and cake underneath.

My good friend Megan from Happily Ever After Cakes set out to prove me wrong on both counts….and she did!

If you follow the comings and goings of easybaked, you know that I recently had a visit from my dear friend Megan for a weekend long baking extravaganza.  This is project #2 from that weekend.

Before Megan came, I knew we would be tackling fondant cupcakes and we both went on an internet hunt for fun and easy ideas to try.  We saw these cute garden themed cupcakes on a Flickr site called Hello Naomi and decided to try them out!

The cupcakes are just plain white cupcakes (use your favorite flavor/recipe!)  What’s amazing is, of course, what’s on top.  There are two recipes involved~ a thick buttercream that acts like a glue on the top of each cupcake and the actual fondant recipe.

Let’s start with those two recipes and then I can tell you how we pulled it all together.

Thick Buttercream Frosting: (makes about 4 cups of frosting)

(printer-friendly recipe)

INGREDIENTS:

  • 1 stick (1/2 cup) butter (softened)
  • 1/2 cup Crisco
  • 1 tsp clear vanilla (or any flavoring you might want!)
  • 4 c. powdered sugar
  • 1 Tablespoon of half-and half cream.

DIRECTIONS:

  • Beat together butter, Crisco and vanilla with a mixer until smooth.
  • Add powdered sugar gradually and mix until combined and a little crumbly.
  • Add half and half cream and mix on low.  You might need to add a little more until frosting is a thick but smooth consistency.
  • Don’t beat frosting on high speed or for too long to prevent air bubbles that will keep it from spreading smoothly.
  • This frosting can be used to frost cupcakes or cakes that will have fondant laid over the top.  It has a sticky consistency that acts as a glue to attach the fondant.  It can be kept in a tightly sealed container in the refrigerator for about a week.

Marshmallow Fondant (recipe from about.com site)- they have a great video tutorial too!! (makes about 1 1/2 lbs of fondant.)

(printer-friendly recipe)

INGREDIENTS:

  • 4 cups mini marshmallows (half of a 16 oz. bag)
  • 4 cups powdered sugar- plus a little for dusting.
  • 2 tsp water
  • 1/2 teaspoon of clear vanilla
  • gel colors to color fondant as desired

DIRECTIONS:

  • Place your mini marshmallows and water into a large mixing bowl and microwave on high for about one minute- until they are puffy and melted.
  • Stir them together with a rubber spatula until they are completely smooth (if not melted completely, put them back in the microwave on high for 5-10 seconds).
  • Add clear vanilla and mix well.
  • Add about 1/4 of the powdered sugar, stir until smooth, add another 1/4 and stir.  It will become difficult to stir and very sticky.
  • Pour the rest of the powdered sugar onto a clean counter or cutting board.
  • Scrape the sticky fondant mixture out of the bowl and onto the powdered sugar and begin to knead it together with clean (powder sugar coated!) hands.  It will gradually become like a smooth clay consistency.  Use a metal scraper to keep it from sticking to the counter/ board.
  • This can now be colored with gel, rolled out and cut, or stored (tightly wrapped) in the fridge for about one week.  Megan recommended refrigerating it overnight before use, so we did.

Melt marshmallowsMix until smoothPour onto counterKnead together with hands

Now comes the fun part….

  • Have your cupcakes or cake or cookies all made and cooled.
  • Make enough fondant to cover your item(s).  Here is a great chart by Wilton to help you determine how much you’ll need for various projects.
  • Make up some of that thick buttercream icing and you are ready to go!

We needed to cut circles to cover each cupcake and we used a circle cutter set, which was nice because we could choose the perfect size to cover our cupcake tops.  We simply powdered a cutting board and rolled out the fondant using a fondant rolling pin.   We cut out the cupcake tops in white  (we saved the red tops for later when we colored fondant).

Rolling out fondant

Roll fondant out into a fairly thin layer and cut round pieces out to fit the tops of your cupcakes.

  • To place the fondant circles on top of the cupcakes just spread some of that sticky buttercream icing on top of a cupcake, smooth it as much as you can and place fondant circle on top.  
  • Gently press the edges down to touch the top of the cupcake liner and smooth it with your fingers.
  • We made daisies to go on top of the caterpillar cupcakes, so we cut out the white flowers before we colored anything.  Megan got me two cute daisy fondant cutters and they were SO fun to use!
  • Roll your fondant out, cut out daisies and lie them on a powdered sugared curved edge to harden a bit.  I used a plate with a lip on it.

Cut daisies out of fondantSet daisies on curved edge to harden

Time to color a little fondant for those yellow centers:  

  • To color just add a little gel color to the center of a bit of fondant and mix it with your hands.  
  • Use a little powdered sugar to prevent the fondant from sticking to your hands.

Tips:  keep fondant under a glass to keep it moist until you need it.  If it gets too dry you can add a little bit of Crisco to soften it up.  If it gets too sticky and the powdered sugar isn’t helping, you can use a little cornstarch to dry it up.

  • Roll a bit of yellow fondant into a small ball, press it flat and brush a tiny bit (just make it damp!) of water on it.  Press into center of white daisy—–so cute!

Water acts like glue with fondant…..something to remember as you start to decorate.

Add color gel to fondantKeep fondant under a glass to keep it moist.Use a little water on the fondant flower centerPress yellow center into daisy

Next, we colored some fondant green and rolled out little caterpillar body parts.  We let them set awhile and cut leaves out of the green as well– you can use that wonderful circle cutter set to make them– we “glued” them on white cupcake tops using water (just a little!).

The last colors we made were the red and black for the lady bugs and mushroom caps.  Both of these dark colors get ALL over your light colors if you aren’t careful about washing your hands– so make them up after you’ve already cut and shaped the lighter colored parts!  We just cut circles out for the mushroom caps and shaped ladybugs by hand….

ladybugs!All of the shapes– the bugs and daisies and mushroom spots were “glued” on with a little water and the last step was to paint on little faces and ladybug spots.  We dipped right in to our black gel food color to do this– Megan got us a fine-tipped decorating brush that made short work of painting.

Ladybug and Caterpillar cupcakes!

Aren’t they fun?

My thoughts:  I realize this entire post is a far stretch from the “EASY” in “Easybaked”…but it was honestly not as difficult as I thought it would be.  I can see myself making fun embellishments for topping off regular cupcakes in the future now that I know how simple fondant is to make.

The best part?  It is honestly SO yummy.  The fondant isn’t rubbery or hard- you bite into the cupcake and the fondant is soft and tastes like marshmallow-y frosting.  I wasn’t tempted to peel it off at ALL! (promise!)  I even enjoyed snacking on the little critters and flowers on top.  Yum….!

ladybug and caterpillar cupcakes!Other fun and yummy cupcake ideas:

Butter beer cupcakesblackberry cream cupcakeAndes Mint CupcakesChocolate molten lava cupcakes

Peppermint Chocolate Drops

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I love new products in the grocery store. Love them.  Last week, on an end cap there was something intriguing: Jet-puffed Mallow Bits by Kraft.  My store had them in plain and peppermint.  They are exactly like the tiny crunchy marshmallow bits found in hot chocolate packets….but in sprinkle form (and in yummy peppermint!).

I tossed a container in my cart and immediately began to daydream about all the wonderful things I could put them in….these cookies are just the beginning….don’t be surprised if you see these little pieces of crunchy happiness in another post soon.

These little chocolate drops have a rich cocoa flavor.  They are just FULL of mini chocolate chips and gooey peppermint marshmallows….   *love*

INGREDIENTS:

  • 1 c. margarine
  • 1 1/4 c. sugar
  • 2 eggs
  • 1/2c. cocoa
  • 2-3 c. flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 2 c. mini chocolate chips
  • 2 c. Mallow Bits in peppermint

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • Cream together margarine and sugar.
  • Use a mixer to beat margarine and sugar together for 2 minutes on medium until fluffy.
  • Beat in eggs, one at a time.
  • Beat in cocoa.
  • Add flour, salt and baking soda and mix by hand (dough will be very thick).
  • Add chocolate chips and mallow bits.
  • Knead dough together until smooth (add more flour if too sticky to knead)
  • Roll teaspoons of dough into balls and place on parchment paper on a cookie sheet. (I use a Small Cookie Scoop to make my cookies all the same size)
  • Bake at 350 for 8-10 minutes.
  • Cool on parchment paper.

These are the perfect party cookie and just in time for Valentines day!  Enjoy!

Strawberry Lemonade Layer Cake!!

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Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring gel (as desired for color)
  • 2cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish.

DIRECTIONS:

  • Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
  • Cut each cake layer in half.
  • Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  • Top with sliced strawberries.
  • Refrigerate and serve chilled.


My thoughts: YUM!!!!!  I’m a little obsessed with the filling I used in those confetti cups a few weeks back.  This lemonade filling is similar- but has more Cool Whip to make it light and fluffy.  I’ve never made a strawberry cake mix before– it is SO GOOD!  I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun!  I think you could drizzle some white chocolate over this and make it over-the-top fancy.  I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!


Want to see more pictures of this cake done as a birthday cake?  The filling is made just a little thicker so that the entire cake can be frosted.  Just click here.  Enjoy!

 4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas!  Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

Strawberry layer cakeStrawberry Cookies with Sweet Tart FrostingStrawberry Lemonade Cupcakes!!!!Chocolate covered strawberry Cake roll!!

Confetti Cups!!!

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Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


Rocky Road Fudge Bars

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These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!
INGREDIENTS:
  • 8 oz. Philadelphia Cream Cheese
  • 12 oz. semi-sweet chocolate chips
  • 2c. mini marshmallows
  • 2c. rice krispies
  • 1c. dry roasted, salted peanuts
  • 1/2 c. creamy peanut butter
  • 1/4c. powdered sugar
DIRECTIONS:
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
  • Soften cream cheese in microwave until creamy and smooth.
  • Combine chocolate and cream cheese until well blended.
  • Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
  • To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
  • Press this mixture into a 9×9 pan that has been lined with foil.
  • To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
  • Add powdered sugar to desired consistency (should be thick yet still spreadable)
  • Spread this fudge layer over the top of the bars and freeze for 30 minutes.
  • Remove bars from the pan using the foil to lift out.  Cut into squares and serve!
My thoughts:  This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂
 It was inspired by bar cookies my grandmother used to make with me when I was little.  Hers were called O’Henry Krispies and they were delicious!  The addition of cream cheese gives these bars a rich and creamy feel.  This is an incredibly easy dessert- but oh soooo yummy!  Hope you enjoy them!  r-

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