Oh my goodness, I know it's been forever since I have posted a new cupcake blog for you and I feel absolutely awful so I am here to make it up to you!
I would just like to say that I can't believe we only have 6 days till Christmas! This year has completely flown by with moving back to Alabama, working at a new job and spending lots of time with family and friends, it's crazy it's almost 2012!!!
For the next few blogs I'm going to blog about cupcakes with characters that make us think of Christmas the most. Starting off the character countdown is good ole Frosty the Snowman. Such a happy jolly soul! For this particular frosty I made my own fondant, which was really tasty and made with marshmallows. Below is the ingredients to marshmallow fondant and instructions. Once you have marshmallow fondant you won't go back :) I hope you enjoy and hope you're getting in the Holiday spirit!
Ingredients
1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided
Directions
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
