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24 servings, 1 cupcake (48 g) each
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To easily fill the paper-lined cupcake pan, spoon the prepared batter into a large resealable plastic food storage bag. Snip off one corner from bottom of bag, then squeeze the batter into the prepared cups. It’s quicker and less messy than using a spoon to fill the prepared cups.
If frosting is too thick, gradually stir in additional milk until frosting is of desired spreading consistency.
Cut each large marshmallow crosswise into 2 pieces with kitchen shears to make ears, pinching each piece slightly to form shape of ear.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.