So, this is another one that has me scratching my head and saying to myself, so why am I only figuring this out NOW? Because it is so simple, and so delish, and so adorable looking. This one is SO easy there is not really an official recipe involved – just a quick run-down of the process. Here’s what you need:
I made up a box of Duncan Hines chocolate cupcakes, because while I love a good homemade cupcake as much as the next person, sometimes you are just in the mood for cake that comes out of a cake mix box. I am, anyway. And since I was going for the easiest frosting ever, it seemed to make sense not to knock myself out on the cake part, right?
Anyway, here’s what you do. Bake up a batch of cupcakes however you want to bake ’em. While they are baking, grab a bag of marshmallows – the regular size ones – and count out as many marshmallows as you have cupcakes. When the cupcakes have 3 minutes to go, take them out of the oven but leave the oven on. Balance a marshmallow on top of each cupcake (this is the hardest part of the entire thing) and carefully slide them back in. Bake for another 3 to 5 minutes, just until the marshmallows are soft.
They will probably still be pretty tall, but just take a clean spoon and press down gently with the back of it, and they will flatten right out. If anyone thinks this looks like the S’Mores version of a cupcake, you won’t get any argument from me.
There you have it – frosting doesn’t get any easier, right?
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!