Have you had a chance to ‘meet the team?’ Ronne will be posting sweet secrets like this Delicious Lazy Day Cupcake Recipe. Not sure about you but I plan to double the ‘fluff’ recipe to top an ice cream sundae. Yum!
I might be addicted to baking. Or perhaps I’m addicted to finding fun things to bake. Like these sweet little fluffy cupcakes. I nicknamed them Fluff-Cuppies … tasty cupcakes all covered in the best homemade marshmallow fluff.
First, let’s talk about the cupcakes. I’m going to let you in on a secret – or two. The first is that this is the perfect lazy day cupcake (when you want to bake but just don’t have the time or energy to use a fancy-pants recipe). My friend, Crystal, shared this with me years ago and I actually memorized it. Cause it’s just so easy.
Lazy Day Vanilla Cupcake Recipe
1 box Classic vanilla cake mix * 1 box vanilla Jell-O instant pudding * 1 cup sour cream * 2 t. vanilla (I use Mexican Vanilla) * 1/2 cup vegetable oil * 1/2 cup water * 3 eggs
In medium bowl, blend cake mix, pudding, sour cream, oil, water, and vanilla until well-blended. Add eggs, one at a time, until well blended. Bake according to package directions. Jump for joy: This cupcake is simple, moist, rich and delicious every time. Tastes like you spent a bunch of time, when you didn’t.
And now the second secret: Mexican hot chocolate. Whether you use good old-fashioned Abuelita (shown below ~ just pulverize in a food processor) or a powdered variety like MexiCocoa from World Market, you’ll be amazed by the flavor.
Just add 4 tablespoons to vanilla cupcake batter to create a spice-happy vanilla cupcake or change things up and use a chocolate cake mix with 4 tablespoons for a great savory warmth. Mmmm.
Okay, now it’s time for the fluff. One batch will cover two dozen cupcakes and leave a little bit for a fluffer-nutter sandwich or a chocolate marshmallow ice cream sundae. It’s yummy and creamy and far better than anything you could buy in a store. It tastes great lightly toasted too!
2 egg whites * 1/4 teaspoon salt * 1/4 cup white sugar * 3/4 cup Karo corn syrup (there are other brands out there, but this is my favorite.) * 1-1/2 teaspoon vanilla extract (again, try it with Mexican vanilla)
Beat the egg whites and salt together on medium with an electric mixer until foamy. Gradually add sugar and continue beating at medium-high speed until glossy and smooth. Slowly stream in Karo syrup and vanilla as you continue beating at medium-high, until the frosting holds firm peaks. until frosting holds firm peaks.
‘Fluff’ the cupcakes ~ and they’re ready to go!
… and be sure to read her touching blog post on ‘rain’ … what kind of rain do you need?