Bakeries from around the region are serving up some treats for a "sweet cause."
The first ever Cupcake Bowl is happening a week from Saturday, on December 29th, at the ArtsQuest Center at Steelstacks.
Click the video link attached to this story to see WFMZ's Eve Tannery give us a preview.
Hot Chocolate Cupcakes from Louie's Bakery
Cream together - 1/2 cup oil
2 cups sugar
1 teaspoon vanilla
Mix together and add to creamed mixture
3/4 cup cocoa
2 cups flour
1 cup milk
1 teaspoon baking powder
2 teaspoons baking soda
Add 1 cup boiling coffee
Bake at 350 16 to 20 minutes for cupcakes, 30 to 35 minutes for 8" round or 9" x 13" cake pans
Filling: 16 large white marshmallows
1 cup confectioners' sugar, sifted
1 cup butter (2 sticks), at room temperature
1/2 teaspoon vanilla
1 cup marshmallow cream (such as Marshmallow Fluff)
Place marshmallows on cookie sheet lined with parchment paper sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly. Using paddle attachment for mixer, combine butter and confectioners sugar on low until blended, 1 minute. Add vanilla and mix on med-high for 3 minutes. Add marshmallow cream and toasted marshmallows, mixing on lowest speed for 1 minute.
1/2 cup shortening