Mother's Day Cupcakes

I'm not sure you can call these mock Hostess Cupcakes because they're not chocolate and they're not covered in ganache and they're PINK, but that was the inspiration. PINK Hostess (Faux-stess?) Cupcakes for mom.

If you've ever wanted to play around with homemade fondant, this is a really easy little starter. (It was my first time working with it.)

I posted the recipe and how-to this morning; you can find it here. What does homemade fondant taste like? What came to my mind was "a pillow of sugar." It's good.

Here's how to make them:

Make the fondant the day before.

The recipe I used for yellow cupcakes turned out a little too brown, SO use your favorite yellow, white or butter cupcake recipe. You will not offend me if you use a cake mix. You're going to be making fondant, filling and icing for the top. Cake mix may be the way to go. :)

Minis or full size...I made a few of each. Let cool completely.

Make the Filling:

4 TBSP unsalted butter, at room temperature
1 cup powdered sugar
2 tsp. pure vanilla extract
3 TBSP heavy cream
1 cup marshmallow creme

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme. It is easier to work with if it's refrigerated for about 30 minutes before using.

Spoon the filling into a pastry bag with a star tip (I used #21 for regular cupcakes and a #16 for the minis). Insert the tip into the center of each cupcake top; fill until the cupcake is heavier. Spread a little extra filling the top of each cupcake to help the fondant stick.

Apply the Fondant:

Roll out the fondant on a cornstarch dusted surface to 1/8 inch thick. Cut out with cookie cutters and apply to the cupcakes.

(On the large cupcakes, I should have gone a size larger with the cookie cutters, I think.) Set aside.

Make the Icing:

1/2 stick unsalted butter
1 - 3 tablespoons milk
1 cup powdered sugar

1/8 tsp vanilla

Using a mixer, beat the butter, vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip) pipe onto the cupcakes to decorate.

Store in the refrigerator.