So today is all about my friend, Kristan.
You know her, right? Adorable, hilarious and one of my best friends in the whole wide world.
She’s about to have a little girl…like any day now.
Since I have all boys, I feel like I will be able to live vicariously through her, and finally have someone to buy all those sweet little girly clothes for.
Boy clothes are so boring…jeans, shirts, sweater vests…blah blah blahhh.
No tutus. No hair bows. No pink and sparkly and shiny.
So a bunch of us decided to celebrate her in the most girly way possible. With cupcakes.
I decided to make Zebra Cake Cupcakes, totally inspired by Kristan’s Homemade Zebra Cakes.
When she made those last year I was all at once, completely and totally jealous she thought of such a smart idea, and insanely hungry..because of all the prepackaged snack cakes, Zebra Cakes are my favorite.
So I decided to switch up her recipe ever so slightly and morph the Zebra Cake into a Zebra Cake Cupcake.
I made Yellow Cupcakes from a box mix, just like on Kristan’s recipe. I adapted her filling recipe to be a little more frosting-like, since I’m making cupcakes…
I started with Marshmallow Creme. You know it’s gonna be good.
I didn’t use a tip on the bag though…
Just filled it and snipped off the end.
The bag can be used to directly fill your cupcakes. Just stick the tip in and squeeze a few teaspoons of frosting into the cupcake.
You will see it start to fill up…and if your cupcake starts to crack you will know you’ve added too much. Don’t worry though…we’re gonna frost over the tops.
See, mine cracked a little bit. It’s totally fine.
Just frost the tops…
Then melt your chocolate in a zip-top bag and squeeze it around to make sure all the chocolate is melted…Snip off the corner and you have a no-mess bag!
See how yummy that filling is?
Now you are definitely going to want to check out all the other girls who made cupcakes for Kristan today…
Congratulations Kristan!! We all love you!
The Hungry Housewife | White Cupcakes
She Wears Many Hats | Pretty in Pink Party Marshmallows
Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes:
Bluebonnets and Brownies | Apple Cider Cupcakes with Salted Caramel Frosting
My Baking Addiction | Sugar and Spice Cupcakes
Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream
Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting
Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes
Bakingdom | Homemade Twinkie Cupcakes
Sprinkle Bakes | Princess Torte Cupcakes
Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers
Sweet Sugarbelle | Damask Cookies
Buns In My Oven | Maple Cupcakes with Maple Frosting
Dine and Dish | Neapolitan Cream Filled Cupcakes
Chocolate and Carrots | Whole Wheat Chocolate Cupcakes
Bake at 350 | Little Pumpkin Cupcakes
Living Locurto | Baby Shower Printables
Makes 24 cupcakes
- 1 box yellow cake mix, made according to package directions, into 24 cupcakes
- 1 cup vegetable shortening
- 3/4 cup Marshmallow Creme
- 3/4 cup heavy cream
- 7 1/2 cups powdered sugar
- 3 oz chocolate for melting (I used almond bark)
- Prepare cupcakes according to package directions and cool completely.
- In your stand mixer cream together your Marshmallow Creme and shortening until smooth, about a minutes on medium high speed.
- Slowly add in your powdered sugar and heavy cream on low speed. Once incorporated turn mixer up to medium-high and beat for 1-2 minutes until fluffy.
- Fill piping bag, not fitted with a tip with approximately 1 cup of frosting. Cut off about 1/2 inch of the bag and pierce each cupcake with the bag, squeezing about 2 teaspoons of frosting in each. The cupcake will begin to expand. Don’t overfill, or your cupcake will crack.
- Frost the cupcakes with the remaining frosting.
- Melt your chocolate in a zip-top bag in the microwave in 30 second increments until melted. Squeezing bag each 30 seconds to mix chocolate. Snip off a small corner of the bag and drizzle your chocolate stripes on cupcakes.
recipe inspired and adapted from Confessions of a Cookbook Queen