Ingredients
- 1 box of Duncan Hines vanilla cake batter prepared
- 7 oz tub of Marshmallow Fluff
- ½ cup shortening
- ⅓ cup icing sugar
- ½ tsp vanilla extract
- 2 tsp hot water
- ¼ tsp salt
- 1 tub of Duncan Hines white frosting
- 2 tsp pink sprinkles
- 1 Tbsp edible heart sprinkles
Instructions
- 1. Prepare and bake 24 mini cupcakes. Allow to cool completely.
- 2. In a small bowl, dissolve the salt in hot water.
- 3. In a large bowl combine water, marshmallow fluff, shortening, icing sugar and vanilla. Mix well.
- 4. Prepare a piping bag with a 1A tip. Scoop the filling mixture into the bag, squeeze out the air and twist closed.
- 5. Insert the tip of the piping bag into the center of each cupcake and squeeze filling into the cake.
- 6. Use a piping bag with a 1M tip to frost each cupcake.
- 7. Dust with pink sprinkles and top with candy hearts.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 42mg | Sugar: 9g