Clairvoyant Confection

Seth Illusions#Magic Life

Hey guys! If you dont already know this, I am a huge sweets aficionado. I LOVE candy and anything sweet. So you could imagine how much I love deserts! Since I am a pretty good baker, my friend last week gave me the most insanity amazing recipe to try out.


They of course are my current favorites. Below is the recipe. I hope you have a chance to try them out!


Marshmallow Buttercream Filled Cake Muffins

2 cups confectioners sugar

1 cup of room temp butter

1 vanilla bean (pitted)

1 teaspoon vanilla extract

1 (7-ounce) jar marshmallow creme

Here is what you need to do…

Whip the butter until it is light and fluffy. Then marry the marshmallow creme into the butter and beat it for 2 minutes.

Now pour in the confectioners sugar. Beat the mix for another 2 minutes. After that, pour in the vanilla extract and vanilla bean. This time stir the mix until it is consistent throughout.

The Cake Muffins

1/3 teaspoon Cream of Tartar

Nonstick Cooking Spray or Vegetable Oil

1/2 teaspoon Salt

3/4 cup Granulated Sugar

1 teaspoon Baking Powder

1/4 cup All-Purpose Flour

1/2 cup Cake Flour

2 tablespoons Milk

4 tablespoons Unsalted Butter

1 teaspoon Vanilla Extract

5 large Eggs (separated and at room temperature)

The next step is as follows…

Preheat oven to 350 degrees F. Move the oven rack to the lower-middle position. Apply the vegetable oil or cooking spray to the molds you will be pouring the mix into.

In a mixing bowl, whisk together the all purpose flour, salt, cake flour, and baking powder. Heat a pan over low heat, with milk and butter until the butter melts. Remove from the heat and add the swirl pour in the vanilla. Now cover the pan to keep warm.

In the bowl of a stand mixer, beat egg whites on high speed until it is a foamy constancy. Now gradually add 6 tablespoons of the sugar and the cream of tartar while the mixer continues to beat until the egg whites reach soft peaks. This should take about 6 more minutes.

Transfer the beaten egg whites to a large bowl with a spatula and add the egg yolks to the standing mixer bowl (you don’t need to bother cleaning the bowl). Beat the egg yolks with the rest of the sugar on a medium-high speed until the mixture is really thick and a lite yellow color. This should take about 5 minutes. Now add the beaten egg whites to the yolks. Make sure you do not mix these together yet. This is important.

Now shower the flour mixture over the egg whites to make a snow cover. Now you can mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well on one side of the batter, and pour the melted butter mixture into it. Fold gently with the same large rubber spatula until the batter shows no trace of flour and both the whites and yolks are evenly mixed. This should take about 8 strokes.

Immediately scrape the batter into the prepared molds, filling each with about 3/4 cup of batter (I would advise using a measuring cup). Bake until the cake tops are light brown and feel firm while springing back to the touch. This process should take approximately 13 to 15 minutes.

Transfer the molds to a wire rack and allow the cakes to cool. Do not remove them yet!

Now take the cream filling:

Put the frosting into a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the underside of the muffins. Make sure not to overfill the cakes or they will split.

It may seem like a lot of work, but they are so worth the time! They are small hugs from heaven.


 “The fashion of your appetite is only important to your soul.”




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