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Celebrate spring with rich white cupcakes topped with marshmallow-cream cheese frosting.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine flour, baking powder and salt in bowl; set aside.
Combine sugar, butter and almond extract in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour mixture alternately with milk, beating at low speed after each addition until well mixed. Add egg whites. Beat at high speed 2 minutes. Stir in decorator sprinkles.
Fill prepared muffin cups about 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place powdered sugar, marshmallow crème and cream cheese in bowl. Beat at medium speed until smooth and creamy. Spread each cupcake with 1 tablespoon frosting.
Place 1 marshmallow on its side in center of each cupcake. Cut another marshmallow in half; place
1 piece, cut-side down, for head and
1 piece, cut-side down, for tail. Place
licorice candies on either side of head for ears. Store refrigerated.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1597
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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