Ingredients

The following ingredients have 19 Servings
  • 1 1/8 teaspoons (1/2 packet) unflavored gelatin
  • 2 tablespoons cool water, to bloom gelatin
  • 1/2 scraped vanilla bean or 1/2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons (3 ounces) water
  • 1/4 cup plus 3 tablespoons (5 ounces) light corn syrup
  • 1 cup (7.25 ounces) granulated sugar
  • 1/4 teaspoon Diamond Crystal kosher salt, half as much if iodized
  • 2 1/2 sticks (10 ounces) unsalted butter, soft but cool (about 65 degrees F)
  • 2 cups (8 ounces) bleached cake flour, sifted
  • 1 stick (4 ounces) unsalted butter, at cool room temperature*
  • 1/3 cup (2 ounces) virgin coconut oil, solid but creamy*
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt, half as much if iodized
  • 4 large egg whites, about 1/2 cup or 4 1/4 ounces), at room temperature*
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extraact
  • 1 cup (8 ounces) cultured low-fat buttermilk, at room temparture*
  • 4 ounces sprinkles of your choice, for filling and topping

Instruction

  • For Marshmallow Creme:(this should be made at least 2 hours before frosting and up to 1 week ahead of time)In a small bowl, sprinkle the gelatin over 2 tablespoons cool water to bloom for at least 5 minutes. Add vanilla extract or split vanilla bean to gelatin without stirring.Combine 3 ounces water with corn syrup, sugar and salt in a heavy saucepan set over medium heat. Stir with a fork until dissolved and bubbling, then increase heat to  medium-high. Clip on a digital thermometer and continue to boil, without stirring, until syrup reaches 250 degrees F, about 8 minutes.Pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment, scraping the pot with a heat resistant spatula. Let cool to exactly 212 degrees F, about 8 minutes.Add gelatin and mix on low speed until gelatin is melted, then increase speed to medium-high and whip until marshmallow is thick, glossy white, and roughly tripled in volume, about 10 minutes. Scrape into a greased container and let stand at cool room temperature for at least 2 hours or up to 1 week.For Cupcakes:With rack in the lower-middle position, preheat oven to 325 degrees F. Line a muffin pan with cupcake wrappers.Combine butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to moisten, then increase to medium and cream until light and fluffy, about 5 minutes, pausing to scrape down the sides of the bowl part way through.With the mixer running, add the egg whites one at a time, followed by vanilla and almond extracts.Reduce speed to low and add 1/3 of the sifted flour, followed by 1/3 of the buttermilk. Continue alternating flour and buttermilk, allowing each addition to be mostly incorporated before adding the next, until no dry ingredients remain.Using a large cookie scoop, drop a scant 1/4 cup of batter into each cup, filling about 2/3 full.Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The cupcakes will look slightly underdone compared to yellow cake, as they do not brown like you might expect. Use the toothpick to know when they are done rather than visual cues.Let cool for 10 minutes, then remove cupcakes from pan and place on a wire rack to cool completely.To fill, cut out cores of cupcakes using a paring knife or a small round cookie cutter. Trim off all but 1/2 inch or so of plug to form a flat cap. Fill each cavity with 1 to 2 teaspoons of sprinkles, then top with trimmed cap.For Buttercream:Place the marshmallow in the bowl of a stand mixer fitted with the whisk attachment. Turn to medium speed, and begin adding butter 1 tablespoon at a time, waiting about 5 seconds after each addition. The creme will cling to the whisk at first, but will loosen up as the butter is incorporated.Once all the butter has been added, scrape down the sides of the bowl.Add food coloring as desired and whip for 1 minute more. The buttercream should be light and creamy and almost melt on your tongue, but still thick enough to hang upside down from a spoon. (If your buttercream seems to dense or too thin, please see troubleshooting in the original recipe [preview available on google books.]) Spread or pipe onto cooled cupcakes and top with more sprinkles.