Peanut Butter Frosting
To make the vanilla cupcakes:
Mix the flour, sugar, baking powder and kosher salt in a large mixing bowl with the paddle attachment or handheld mixer.
in the very soft shortening. Microwave the shortening until it’s
melted, that’ll help it blend much better. If it’s not really soft,
you’ll have chunks of shortening in your batter. If you see bits of
shortening throughout the batter, that’s ok. Also add in the eggs, milk
and vanilla extract.
Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into the cupcake liners.
Once the cupcakes are done baking, cool the cupcakes in the pan for about 10 minutes. (be sure to place them on a cooling rack). Once the cupcakes have cooled for 10 minutes, carefully remove them from the cupcake pan and continue to cool them on the cooling rack.
To fill the cupcakes:
Fit a piping bag with a round decorating tip. Fill the piping bag with the marshmallow cream.
It may look like the marshmallow cream is coming out after a few minutes, don’t worry. It’s not.
To make the peanut butter frosting:
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter, peanut butter and vanilla extract.
Then slowly add in the powdered sugar. Mix to combine.
Pour in the heavy whipping cream and began mixing on low speed. Then increase the speed to medium high and mix for about 4 minutes.
To decorate the cupcakes:
the piping bag with a decorating tip. Fill the piping bag with the
peanut butter frosting. Pipe the frosting on the cupcake in a swirl,
starting from the outside and working your way inward.
Take some mini marshmallows and cut each one half. Top the cupcakes with some of the marshmallows.