Ingredients
Scale
- 1 box of your favorite cake mix made according to package directions for cupcake
- I recipe Marshmallow Butter cream (see below) tinted red, orange and yellow
- Thin pretzel sticks
- Sanding sugar or edible glitter
- mini marshmallows
- toothpicks
- Marshmallow Buttercream Frosting
- 2 sticks butter, room temperature
- 1–13 ounce jar marshmallow fluff
- 4 cups powdered sugar
- 1/4 teaspoon each almond and vanilla extract
Instructions
- Prepare cake mix according to package directions and bake into cupcakes.
- Prepare frosting as directed below.
- Divide the frosting into thirds and color red, yellow, and orange.
- Place tinted frosting into pastry bags fitted with a large leaf tip.
- Place a glob of frosting in the center of a cupcake. Break pretzel stick in half (I used 6 for this) and place in a pinwheel pattern with the broken ends in the frosting.
- In a random pattern using the tinted frosting make flames covering the pretzels, but leaving the ends (logs) sticking out.
- Sprinkle with sugar or glitter if desired.
- Using whole pretzels make a teepee around the flames. The frosting will hold the pretzels in place.
- Place two mini marshmallows on a toothpick and using a lighter ‘toast’ the marshmallows. Allow them to cool before placing on the cupcake or they will fall off the pick.
- Marshmallow Buttercream Frosting
- In a large mixing bowl, beat together butter and extracts.
- Add powdered sugar, and continue beating on medium speed until the mixture comes together.
- When mixture is creamy, beat in the marshmallow creme.
- Tint if desired and pipe or spread on top of your favorite cupcakes or cake.