Monday, April 28, 2014

Southern Comfort Marshmallow Cookie Cupcake


At yesterday’s monthly write-in, I came up with a great concoction for the ladies. I was going for regular cupcakes, but I had a batch of cookie dough and leftover Southern Comfort going to waste, so I decided to spice things up.

Thus, Southern Comfort Marshmallow Cookie Cupcakes were born. (Okay, I’m still working on the name.)



They were pretty easy to whip up and each batch of 6 shouldn’t take more than 20 minutes in the oven.

Here goes:

Follow the directions of your boxed cake mix. I chose yellow cake and super moist chocolate. In addition, you’ll be adding ½ a cup of Southern Comfort to the mix. (If you want to get real crazy, add one cup. Shhh.)

After you’re done whipping up the mix and getting all those lumps out, place your cupcake liners into your tin and add a small piece of cookie dough in the center. Press down lightly, but don’t submerge it fully. (See below.)



Bake cupcakes for 20 minutes, or until you can put a toothpick in the center and it comes out clean. Don’t stick the toothpick into the cookie, be sure you’re doing it to the cupcake.

Allow the cupcakes 20 minutes to cool, before icing them. I also whipped up a quick marshmallow fluff icing. You’ll need the following, to do the same:

·      17. oz jar of marshmallow fluff
·      1 cup of powdered sugar
·      1 tsp of vanilla
·      ½ cup of butter (room temp)

The icing will drip, but I loved the aesthetic.




I loved how they turned out & so did all the gals! If you try the recipe, share your results with me!


Happy Monday!


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