Filled Pumpkin Cupcakes with Spiced Mars
Source of Recipe
recipe ross
Recipe Introduction
Filled Pumpkin Cupcakes with Spiced Marshmallow Cream
List of Ingredients
Cupcakes:
1 pkg. spice cake mix
1/2 cup each water, vegetable oil
4 eggs
1 cup canned pumpkin (not pie mix)
1 tsp. pumpkin pie spices
1/2 cup each chopped nuts, raisins, shredded coconut
Marshmallow Cream:
2 tsp. hot water
1/4 tsp. salt
1 jar (7 oz.) marshmallow crème
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 tsp. each vanilla extract, pumpkin pie spices
2 tbsp. canned pumpkin, optional **see note
Recipe
Heat oven to 350°F (175ºC). In a bowl, add nuts, coconut and raisins. Cut off top of cake mix and add 2 tbsp. cake mix to ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to cupcakes. In your stand-up mixer, or using hand mixer and bowl, add cake mix. Add rest of ingredients. Mix 2 - 3 minutes. Fold in nut mixture. Spray muffin tins with non stick cooking spray. Using a 1/4 cup measure, scoop batter into muffin tins. Bake 17 - 19 minutes. As cupcakes bake, make spiced marshmallow cream. In a small bowl, combine hot water and salt. Microwave 30 seconds until all salt is dissolved. Using mixer beat marshmallow crème, shortening, confectioners' sugar and vanilla until light and fluffy. Add salt mixture and beat 1 minute longer. Using your pastry bag or plastic bag, insert star pastry tip, add cream and chill until ready to use. Remove cupcakes from oven. Let rest on cookie rack 1 - 2 minutes, then remove from pans and let cool thoroughly. Using a citrus corer or whatever you prefer. Insert citrus corer into top of cupcakes. Make a hole thru the cupcake, but ensuring you don't go all the way through to bottom. Continue with rest of cupcakes. Fill with marshmallow crème. Makes 24 cupcakes.
Note: Can make marshmallow cream without canned pumpkin as well. Cream is very good either way. Without pumpkin, they have a more striking appearance.
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