Foodie Friday

I found the perfect cupcake kit, that is so adorable and cute. I am a huge fan of anything colorful, and cupcakes are one of my favorite desserts, especially if they are sprinkled with sprinkles! Yum!

Bake your favorite cupcakes in style with this cupcake apron from Hand Maiden's Cottage. The apron can even be personalized! Love it!

And what's an apron and a book with a cupcake recipe? These delightful Cream-Filled Chocolate Cupcakes from Martha Stewart look delish!

Ingredients

Makes 12

Prep: 30 minutes
Total: 1 hour 45 minutes

• FOR THE CUPCAKES
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• FOR THE FILLING
• 1 1/2 cups marshmallow creme (7.5-ounce jar)
• 1/2 cup (1 stick) unsalted butter, room temperature

Directions

1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Do you have a favorite dessert recipe? I'd love to try it out and put feature it on "Foodie Friday." Just email me... {LydiaAndPugs@gmail.com}.

By the way, Happy Friday everyone!

xo {Pugs & Kisses} xo,

Lydia & Pugs