Easy Marshmallow Fondant Mummy Cupcakes – a delicious recipe with JET-PUFFED Miniature Marshmallows, water, shortening, vanilla, powdered sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserve 1 cup marshmallows for later use.
2
Microwave remaining marshmallows and water in large microwaveable bowl on HIGH 3 to 4 min.
3
or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended.
4
(Caution: Mixture will be hot.)
5
Add 1/4 cup shortening and vanilla to marshmallow mixture; stir until shortening is melted and mixture is well blended.
6
Gradually add sugar, mixing well after each addition.
7
Lightly coat work surface with remaining shortening.
8
Add marshmallow fondant; knead until smooth.
9
Spread cornstarch onto clean work surface.
10
Add fondant; roll to 1/8-inch thickness.
11
Cut into 1/4-inch-wide strips with pizza cutter or sharp knife.
12
Spread frosting onto tops of cupcakes.
13
Decorate with fondant strips and chocolate morsels to resemble mummies as shown in photo.
7025
kcal
Calories
372
g
Fat
841
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided, 2 Tbsp. water, 1/2 cup shortening, divided, 1 tsp. vanilla, and more.
Yes, Easy Marshmallow Fondant Mummy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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