Cake Batter Blondies & Marshmallow Buttercream
Oct 31, 2021 19:22:56 GMT -5
Post by Shoshanna on Oct 31, 2021 19:22:56 GMT -5
Cake Batter Blondies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 16
Ingredients:
1 box vanilla cake mix (I used Funfetti)
1/4 cup vegetable oil
1 egg
1/2 cup milk
1/2 cup white chocolate chips
1/2 cup mini marshmallows
Instructions
Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the dry cake mix, vegetable oil, egg and milk. Mix on medium low speed until the ingredients are just combined. Batter will be dense.
Stir in your chips and marshmallows until distributed evenly.
Spread into your prepared pan.
Bake for 25 minutes until center is just set.
Allow to cool completely before frosting.
Notes:
Top this with my Marshmallow Buttercream (recipe follows). Cut the recipe in half for the perfect amount for these blondies!
If frosting isn’t your thing, you can absolutely leave it off! I made some without and added some extra sprinkles on top instead.
Store airtight at room temperature for 3 days.
link
Marshmallow Frosting:
Ingredients:
1 cup salted butter, room temperature
14 ounces Marshmallow Fluff
2 cups powdered sugar
1 teaspoon vanilla
1/2 cup sprinkles
Instructions
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add in the Marshmallow Fluff and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the powdered sugar and vanilla, mixing until combined, then turn the mixer up to medium and mix for another minute.
Add in the sprinkles and mix until evenly incorporated.
Notes:
Use immediately, or store airtight in the refrigerator for up to 5 days or in the freezer for up to a month. Bring back to room temperature before frosting.
link