Marshmallow Cream Cheese Frosting

I baked a second batch of pumpkin spice cupcakes, but this time with a marshmallow cream cheese frosting. It was creamy, fluffy, with a delicate marshmallow flavor, yummy! Sorry my compassionate friends, this frosting is not vegan since the marshmallow cream is made up of egg whites - although I wonder if you could use Suzanne's Ricemellow Creme as a substitute. Give it a try and let me know how it turned out!


Ingredients
One 8oz. container cream cheese (I used whipped cream cheese-not sure if it makes a difference in texture)
1/2 cup softened butter (I used vegan butter because that's what I had on hand)
1 cup Marshmallow Creme (I used Jet Puffed brand)
1 tsp vanilla
1- 1 1/2 cup sifted powdered sugar

1. Make sure you let the cream cheese, butter, and marshmallow creme set at room temp.
2. Whip cream cheese and butter until creamy and fluffy
3. Add in vanilla
4. Add in powdered sugar in small portions until you reach the fluffy consistency you want.
5. Add marshmallow creme - gently whisk/fold the creme into your frosting until incorporated. I liked leaving streaks of marshmallow creme in, but it is your preference.




mmm...frosting!




6. Choose your tip, and fill your piping bag - I also like to let my piping bag sit in the fridge for about an hour or so to stiffen up the frosting a bit.
7. Pipe frosting onto your cupcakes - I used a french star tip
8. If serving immediately, go ahead and eat! Otherwise, store in container in the fridge overnight. I let my cupcakes thaw for abut 30 min before serving. But keeping it in the fridge helps the frosting keep its shape.

Pumpkin Spice Cupcakes

Fall season, pumpkins, Thanksgiving holiday- all reasons to be cooking and baking. This week I had a Thanksgiving pot luck lunch at work and I brought in green bean casserole and pumpkin spice cupcakes.

The recipe is easy and yields 1 batch of 24 mini cupcakes:

Ingredients:

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/3 cup brown sugar

1/3 cup sugar

1/2 can pumpkin puree

1/4 cup applesauce

2 1/2 tsp pumpkin pie spice

1/4 non dairy milk + 1 tbsp apple cider vinegar (or substitute both with 1/4 buttermilk if non-vegan)

3 tbsp canola oil

Lets Bake!

1. Set oven to 350 degrees F

2. Mix milk and vinegar in small bowl and set to the side to allow to curdle

3. Sift flour, baking powder, baking soda, and salt in a separate bowl

4. In another bowl, mix sugars, pumpkin, applesauce, and pumpkin pie spice

5. Add flour mixture to wet mixture in small portions until fully mixed

6. Add curdled milk and oil and mix well

7. Batter should be medium viscosity (not like brownie batter, and not thin like crepe batter)

8. Spoon or pipe batter into cupcake liners

 

9. Place in oven, and bake for 15-18 minutes
10. Allow cupcakes to cool completely

Vegan cream cheese Frosting:

1 container vegan cream cheese softened at room temp (don't microwave)

1/2 cup vegan butter softened at room temp (don't microwave)

2-3 cups powdered sugar

1 tsp vanilla

1 tsp pumpkin pie spice (optional)

1. Mix cream cheese and butter until creamy and fluffy
2. Add in vanilla, spice, and mix well
3. Add in powdered sugar in small portions until you reach the fluffy consistency you want
4. Whip until fluffy - feel free to add food coloring if needed
5. Fill your piping bag and frost cooled cupcakes - I use an open star or closed star tip.  
6. Store in fridge if you want the frosting to stiffen, otherwise keeping at room temp is OK if serving in the next couple hours.