Cream Filled Cupcakes
Use whatever gluten-free chocolate cupcake recipe you like best, you can even use a boxed mix if you are feeling like you do not want to spend a huge amount of time in the kitchen. I used the recipe from Joy of Cooking and adjusted to make it gluten-free and dairy-free. These homemade cream filled cupcakes are amazing, fun and easy to make.
Cream Filled Cupcakes
2 tsp. water
1 jar marshmallow cream (7 ounce)
¼ cup dairy-free margarine or shortening
2/3 cup powdered sugar
1 tsp. vanilla extract
- Bake cupcakes according to recipe directions
- Remove from oven and cool completely
- Whip marshmallow cream, dairy-free margarine, powdered sugar and vanilla with electric mixer until it begins to get fluffy
- Add water and whip well
- Place cream filing into a piping bag with a wide star tip
- Push the tip of the piping bag into the top of a cupcake and fill with about 1 tbsp. filling
- Ice the top of the cupcakes with your favorite icing
- Let cupcakes sit overnight before serving
Cream Filled Cupcakes
Ingredients
- 2 tsp. water
- 1 jar marshmallow cream 7 ounce
- ¼ cup dairy-free margarine or shortening
- 2/3 cup powdered sugar
- 1 tsp. vanilla extract
Instructions
- Bake cupcakes according to recipe directions
- Remove from oven and cool completely
- Whip marshmallow cream, dairy-free margarine, powdered sugar and vanilla with electric mixer until it begins to get fluffy
- Add water and whip well
- Place cream filing into a piping bag with a wide star tip
- Push the tip of the piping bag into the top of a cupcake and fill with about 1 tbsp. filling
- Ice the top of the cupcakes with your favorite icing
- Let cupcakes sit overnight before serving