Happy Mother’s Day to those who are considered moms in someone’s life! I tried to get Murray to bring me breakfast, but he ate the bacon. Every year, I make my mom dinner and dessert rather than wasting time and money at a restaurant. Later today I will be making wonton soup and devil’s food cake with cream cheese frosting. However, on Friday I brought home some cupcake mums – Lemon Buttermilk Cupcakes filled with Lemon Marshmallow Fluff topped with cream cheese frosting and mini marshmallows dipped in sprinkles (phew!). Thanks to the Hello Cupcake app, I successfully made a bouquet of beautiful mums that any mom would be delighted to get today (or any day).
I got the idea from the Hello Cupcake app I reviewed earlier in the week. Mums would be perfect for Mother’s Day and didn’t look too complicated. I will admit they are a bit time consuming, cutting all of those mini marshmallows in half, dipping in sprinkles, then attaching to the cupcake. Let’s just say I’m glad I didn’t make a dozen. Because they are flowers, I wanted a light-colored cake. I even did green liners for the stems. Since I have a pile of lemons and a carton of buttermilk in the fridge, I decided on Lemon Buttermilk Cupcakes. Since these are special cupcakes, I wanted to do a filling. Finally I decided on Lemon Marshmallow Fluff, which I posted on Monday. Of course you can use jarred marshmallow fluff and fold in some lemon zest and a little bit of lemon juice.
For the frosting, I decided on cream cheese frosting because of the taste, but you can use vanilla buttercream as well. Between that and the homemade fluff, these cupcakes need to be refrigerated. If you let them sit out at room temperature for about 15 minutes before eating, they taste just fine. I wasn’t sure about eating all of those mini marshmallows on top, but the sprinkles gave the cupcake a nice tiny crunch. The lemon and marshmallow also play really well together. But uh we already knew that.
Of course if you don’t want to be all fancy, just pipe on the cream cheese frosting as usual.
Lemon Buttermilk Mum Cupcakes
Serves: 6 cupcakes
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- Pinch salt
- 1/4 cup + 2 Tbsp sugar
- 2 Tbsp butter, softened
- 1 egg white
- 1 tsp grated lemon zest
- 1/4 tsp lemon extract (you can sub vanilla)
- 2 1/2 Tbsp buttermilk
- 2 Tbsp lemon juice
- 6 Tbsp marshmallow fluff
- 2 oz cream cheese, softened
- 2 Tbsp butter, softened
- Pinch of salt
- 1 cup powdered sugar
- Mini marshmallows
- Colored sugar sprinkles
- Colored jimmie sprinkles
- Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, beat the sugar and butter until creamy. Beat in the egg white. Beat in lemon zest and extract. Alternately beat in the flour mixture and buttermilk, starting and ending with the flour, until smooth. Beat in lemon juice. Scoop batter into pan and bake 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan and cool completely.
- For the frosting: in a medium bowl, beat together the cream cheese, butter, and salt until creamy. Slowly beat in the powdered sugar. Beat a few more minutes until light and fluffy.
- To assemble: cut a hole out of each cooled cupcake. Fill with marshmallow fluff (roughly a tablespoon each). Cover the hole with some of the removed cake.
- Working with one cupcake at a time, frost the top with the cream cheese frosting. Then cut one marshmallow in half, dip the sticky side in sugar sprinkles, and gently press into the frosting. Repeat, arranging the marshmallows in a circular pattern. Create a circle on the outside then create another circle just inside it, and another just inside it, etc. until you reach the middle. Put four colored jimmies in the middle to represent the stamen.
- Repeat step 6 with each cupcake. Refrigerate until ready to serve.
Source: Adapted from 125 Best Cupcake Recipes by Julie Hasson