Emergency Cupcakes and Marshmallow Buttercream Frosting

How do people find time to bake during the week?  In my world, baking is usually a weekend only activity because I just can not make the time to rock out the cookies, cakes, and other sweets after a full day of work.  My patience and attention are spent by the time I get home and baking is not something you want to only sort of pay attention to.  When I’m not paying full attention I do things like mix up baking soda and baking powder, or intend to scale a recipe down but don’t think through all the steps and put in half the sugar but all the flour.  If I’m going to be producing baked goods on a weeknight, it better be an emergency, and the recipe better be Wendiproof.

I just so happened to find myself in a situation during the week where cupcakes were called for and I had what turned out to be a Wendiproof recipe at my disposal.  And let me tell you something, you NEED to have this recipe in your repertoire. I don’t think I’ve ever said that about anything.  But these cupcakes and marshmallow buttercream frosting are the perfect solution to any baked good emergency that you could encounter.  The method is beautifully simple, the ingredients are pantry staples, and the results are amazing.  This recipe will wow people into thinking you slaved away in the name of cupcakes.  The truth, that these cupcakes nearly make themselves, can stay our secret.

Emergency Cupcakes

Adapted from Abby Dodge

  • 1 cup all purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup hot water
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 egg

Heat the oven to 350 degrees and line a muffin tin with paper or foil liners.

Whisk together the flour, cocoa, sugar, baking soda and salt in a medium bowl until well combined.  Combine the water, oil, and vanilla in a measuring cup or small bowl and add to the dry mixture.  Add the egg and stir until blended, about 1 minute.

Using an ice cream disher, fill each liner about 3/4 full of batter.  Bake for 19 to 20 minutes or until a toothpick inserted in the center comes out cleanly.

Let cool in the pan for 10 minutes before turning the cupcakes out and placing them on a rack to cool completely.

{printable recipe}

Marshmallow Buttercream Frosting

Adapted from Abby Dodge

BAH Note:  This may become my favorite, go to frosting.  It is ridiculously easy to make, the texture is exquisite, and even I managed to pipe it decently. Although I’d like to see what happens if I reduce the amount of butter down to a stick or maybe a stick and a half.  Two sticks of butter gives you a very rich frosting.  Not that it’s a bad thing.  I bet that if you had a mind to fill your cupcakes as well, this frosting would oblige.

  • 2 sticks of butter, at room temperature
  • 7 ounces marshmallow fluff
  • 3/4 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Combine the butter and marshmallow in the work bowl of a stand mixer fitted with the paddle attachment.  Beat on medium until completely smooth.  Reduce speed to low and add confectioners sugar, vanilla, and salt.  Continue to beat until smooth and fluffy.

{printable recipe}