Sounds like a mouthful huh? Well, it is. A mouthful of heaven. Boom.
These cupcakes are utter perfection. I have to say when I saw this cake from Sweetapolita (she is amazing and makes the most beautiful sweets) I knew I had to make some version of it. I thought about how to tweak it a bit--not the actual recipe, but the concept. So I started thinking…. Mr. Schwartz doesn't like chocolate. Gasp, I know. I'm not sure how I married him--wait, I know exactly more chocolate for me. It is all working out as I planned. Muah ha ha ha.
But, back to the planning, I didn't want to be stuck with 20 cupcakes to eat on my own and let's be honest, I like to make things for my husband. So, I turned the malted chocolate frosting into Strawberry Milk frosting, one of Mr. Schwartz's favorite flavors. It turned out purrrfectly. I used My Baking Addition's Vanilla Cake recipe and filled the cupcakes with Sweetapolita's Toasted Marshmallow Frosting. Yeah, you can't go wrong with something like that. I do have to say that you could use the toasted marshmallow frosting as the actual frosting in it's self or the strawberry milk buttercream solo instead. It was a little hard to distinguish when they were together. The strawberry milk buttercream has a very strong (and amazing) flavor on it's own. Either way, I found my new go-to vanilla cupcake recipe--it is fantastic.
Musical Selection: Call Me Maybe by: Carly Rae Jepsen. Mr. Schwartz just said "That song is horrible." I assure you, it is not. It's wonderful.
Vanilla Cupcakes with Toasted Marshmallow Creme Filling and Strawberry Milk Buttercream
For the Vanilla Cupcakes:
Slightly adapted from: here
2 1/4 cups cake flour (or all purpose flour minus 4 tablespoons--this is what I did)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk
4 large egg whites
1 stick unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to 350 degrees and line you muffin tins with paper liners
In a large bowl sift together flour, baking powder and salt.
In a medium bowl whisk together the milk and egg whites.
In the bowl of a stand mixer, combine the butter, sugar, vanilla and almond extract with the paddle attachment. Add 1/3 of the flour mixture, still beating on medium speed. Add 1/2 of the milk mixture, then beat in half of the remaining flour mixture. Scrape the side of the bowl and add the remaining milk mixture on medium speed. Add the remaining flour mixture and stir until well combined.
Once the ingredients are fully combined beat for two minutes to ensure everything is well incorporated. Scoop into lined muffin tins using a measuring cup or muffin scoop to make sure they are all the same size.
Bake for 18-24 minutes or until they are just barely golden brown on the top. Don't over bake. Let cool on a wire rack.
For the Toasted Marshmallow Creme Filling:
Slightly modified from: here
8 large marshmallows
1/2 cup powdered sugar
1 stick of butter at room temperature
4 oz Marshmallow Cream (Marshmallow Fluff)
Place marshmallows on a baking sheet that has been sprayed heavily with cooking spray. Place on the bottom wrack under the broiler on high and watch until golden brown and melty. Take out of the oven and set aside.
In the bowl of a stand mixer, combine the butter and sugar with the paddle attachment on. Add the marshmallow cream and toasted marshmallows. Whip until combined. Set aside.
For the Strawberry Milk Frosting:
Modified from: here
1 lb (or 4 sticks) of unsalted butter, at room temperature
4 cups of powdered sugar
3/4 cup Strawberry Nesquik powder
1 cup white chocolate chips
Add the white chocolate chips to a microwave safe bowl and put in the microwave in 30 second intervals. Stir after ever 30 seconds and return to the microwave until fully melted. Set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the Nesquik and mix to combine. Scrape the sides and add the melted white chocolate chips. Whip together for a minute on medium high speed.
Core the cupcakes using a large pastry tip or cupcake corer. Fill a zip top bag with the toasted marshmallow buttercream and snip one of the corners off. Fill the cupcakes with this.
Fill a pastry bag with your preferred tip (I used a Wilton 1M). Frost your cupcakes.
Tips: Keep cupcakes in the refrigerator and they stay nice and moist for at least 4 days. Before enjoying/serving, place on the counter so they come to room temperature. Also, I frosted my cupcakes in the cupcake carrier since I knew I was bringing them to work, that way they would be pretty when they arrived.