cupcake recipe

I'd love to share it, but I don't really know what I did. It was my full intention to write it all down so I'd always get it right, but with Marlo's "help" and the bed rest breaks I took, I didn't get around to it. I tried to follow online recipes, but I could only use what I had on hand.

So here goes. Measurements by no means exact.

Cupcakes:
Just a box of yellow cake mix, made according to instructions. Make sure to stretch out the mix to make the full 24 cupcakes (I usually just make 18 big fat ones). This gives you a nice flat top for dipping.

Filling:
3/4 jar of marshmallow creme (I would have used a whole thing, but someone may have skimmed some bites out every so often when passing the pantry)
1/4 cup butter
1/4 cup butter flavor Crisco (oh yes, I did)
1 cup powdered sugar
pinch of salt
1 tsp. vanilla
1 T milk


Cream the creme, butter and crisco. Add the rest of the ingredients and whip it up till nice and fluffy. I can't be sure of all the measurements because I added and tasted (as did Marlo). Just make sure it tastes good. And it will. Fill a pastry bag with any tip, as long as it's big.

Take your cooled cupcake and cut a hole in the top about the diameter of a quarter. Leave about 1/2 inch at the bottom. It's best to cut it out in one clean piece because you'll need it later. Fill it with the cream, then cut a thin slice off the top of the piece you cut out and fit it right back on the cupcake.

Time for glaze. Most recipes call for heavy cream, which I didn't have, so I used the following recipe from the internet.

1 cup chocolate chips
1/4 cup butter
1 tbs light corn syrup
1/4 tsp vanilla extract

Microwave the chips, butter and corn syrup on medium for 30 seconds. Stir. Repeat until fully melted, then add vanilla.

No need for a spoon or knife to get it on there, just dip each cupcake in the melted chocolate. It doesn't take long to harden, maybe an hour...if you can wait that long.