Make your favorite chocolate cake recipe and bake them in muffin tins. Without the papers. Or if you use the papers, peel off carefully when cooled.
For the frosting use:
1 (16 ounce) package powdered sugar
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract or almond
1 to 2 tablespoons milk
Beat sugar, Marshmallow Creme, margarine or butter and vanilla or almond extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency. Dip top and sides of cupcakes into frosting.
Take shredded coconut and tint any color you want and put on the top and sides of cakes after frosting them.
Great for school lunches!
For the frosting use:
1 (16 ounce) package powdered sugar
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract or almond
1 to 2 tablespoons milk
Beat sugar, Marshmallow Creme, margarine or butter and vanilla or almond extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency. Dip top and sides of cupcakes into frosting.
Take shredded coconut and tint any color you want and put on the top and sides of cakes after frosting them.
Great for school lunches!
