I also cleaned the carpet, only to have Murphy run all over it with his muddy paws. I know. It’s an exciting life I lead.
In other news, I made these cupcakes.
The folks at All You magazine sent me a kit to try the Duncan Hines new Frosting Creations. Frosting Creations are basically packets of different flavorings that you can add to a can of unflavored frosting
I’m a sucker for anything s’mores so that’s why I decided to try the chocolate marshmallow frosting first! They came out pretty well and frosting was good although it I didn’t really detect much marshmallow taste in the frosting.
I also made these whoopie pies using the orange creme frosting. You can find the recipe here. I liked the taste of this one as well but found both frostings to be a little too runny for piping.
Overall, I like the offers unique flavor choices that Frosting Creations offer. You should be able to find them at your local Walmart (mine didn’t have them in yet). I would like to try the cotton candy and white chocolate raspberry next!
And now, you can enter for a chance to win a Frosting Creations kit! The kit includes:
I’m giving three kits away; here’s how to enter:
The giveaway ends on March 30th at 10:00pm.
*I was given the frosting creations kit and a copy of the lastest All You by All You. All reviews and opinions are my own*
Note: the devil’s food cake mix, frosting starter and orange creme frosting appear to be vegan. Yay!
From Duncan Hines
Graham Cracker Layer:
1 cup graham cracker crumbs
¼ cup melted butter
2 tbsp. sugar
pinch of salt
1 pkg. Duncan Hines® Devil's Food Cake Mix
3 large eggs
1/2 cup vegetable oil
1 1/3 cups water
2 cups marshmallow fluff
2 cans Duncan Hines® Frosting Creations™ Frosting Starter
2 packets Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix
2 tbsp. graham cracker crumbs (optional, for topping)
24 mini-marshmallows (optional, for topping)
Preheat oven to 350°F. Place cupcake liners in muffin pans.
Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl. Place 2 tsp. of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners. Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool.
Meanwhile, prepare cake batter as directed on package. Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer. Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
Pour 1 packet of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
Frost cupcakes with the Chocolate Marshmallow frosting you just created.
Sprinkle tops of cupcakes with extra graham cracker crumbs and garnish with a mini-marshmallow, if desired.