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platter of pastel fondant cupcakes with fondant flowers on top
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Gluten-Free Cupcakes with Marshmallow Fondant

Course Dessert
Author Amee

Ingredients

  • For the Fondant:
  • 1 16 oz bag mini marshmallows
  • ¼ cup water
  • 1 ½ teaspoon vanilla
  • 2 lbs confectioner's sugar
  • gel food coloring
  • cooking spray
  • For the Cupcakes:
  • 1 box Pillsbury Gluten Free Vanilla Cake mix prepared according to package directions
  • 1 container Pillsbury Vanilla Marshmallow Frosting

Instructions

  • Melt marshmallows in the microwave in 30 second increments, stirring after every 30 seconds until smooth.
  • Allow to cool, then stir in water and vanilla extract.
  • Pour mixture into a large mixing bowl and gradually add in powdered sugar, mixing on low speed, until all but 1 cup sugar is incorporated (save the remaining sugar for kneading the fondant). Turn mixture out onto a surface dusted with powdered sugar.
  • Spray your hands with cooking spray and knead fondant mixture, using some of the extra sugar to coat the surface so you can work the mixture.
  • Separate into several balls and add a few drops of gel food coloring to achieve a pastel fondant. We made three different colors for our decorations.
  • Wrap each fondant ball in plastic wrap and place in an airtight container and refrigerate overnight.