Hot Cocoa Cupcakes with Marshmallow Buttercream Glaze #TimeToBelieve6:20 PM
About New I Can't Believe It's Not Butter®
I Can't Believe It's Not Butter® has been reformulated to be even better than before. It is the first Unilever spread offered in the US to be made from non-GMO sourced ingredients. In fact, it is made from simple ingredients that you can recognize, like a blend of plat-based oils, purified water and a pinch of salt to create a real butter taste you love that can be used when cooking or baking your favorite foods.
The new I Can't Believe It's Not Butter® was released in stores nationwide in October, and is available at a suggested retail price of $3.09 in original, light and olive oil varieties. Unilever spreads can be part of an overall healthy, balanced diet and provide a source of good fats, similar to the good fats found in avocados, walnuts and almonds. You can get more information at ICantBelieveItsNotButter.com.
Hot Cocoa Cupcakes with Marshmallow Buttercream Glaze
I wanted an adorable cupcake that I could make to take with me to holiday events. I brainstormed a few different things and got some inspiration online to come up with these hot cocoa cupcakes with marshmallow buttercream icing. I wanted to cut the calories a bit in the buttercream icing, so I just replaced regular butter with equal amounts of the new I Can't Believe It's Not Butter®. The result was the same amazing taste with less calories and saturated fat.
For the cupcakes:
1 box cake mix
1/2 c hot cocoa mix
1 c milk
1/2 c oil
3/4 c sour cream
2 tbsp hot fudge sauce
For the glaze:
1 c I Can't Believe It's Not Butter®
1/2 tsp vanilla
1/2 jar marshmallow fluff
1 1/4 c powdered sugar
mini chocolate chips
mini candy canes
Step 1: Pre-heat the oven to 350 degrees.
Step 3: Pour the cupcake batter into a cupcake pan lined with cupcake liners and fill them 3/4 of the way full.
Step 4: Place the cupcakes in the oven for 15 minutes or until a toothpick that is place in the center comes out clean.
Step 5: While the cupcakes are cooking, blend together butter and vanilla in a separate bowl and slowly add in powdered sugar a 1/4 cup at a time until blended well.
Step 6: Fold in a 1/2 jar of marshmallow fluff into the I Can't Believe It's Not Butter® and powdered sugar mixture, until blended thoroughly, this could take some time to do, and should be done with a spoon or spatula and not a blender.
Step 7: Remove the cupcakes from the oven and let cool.
Step 8: Once cooled, pipe the marshmallow buttercream glaze onto the cupcakes or simply dip them into the glaze for a more rustic look.
Step 9: Top with mini marshmallows and mini chocolate chips before inserting a mini candy cane into the side to act as a handle for your "mug" of hot cocoa.The new I Can't Believe It's Not Butter!® offers a fresh butter taste to add flavor to any meal, and can be used for spreading, topping, sautéing, cooking or baking. It has made a great addition to our holiday baking, and can to yours too. Check out ICantBelieveItsNotButter.com/recipes for more baking inspiration this holiday season and try the new formula for yourself!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.