Maple Marshmallow Frosting

This can be made with coconut milk and margarine for a non-dairy alternative but it will be a bit thinner than when using butter. You can also change up the type of flavoured extract you are using to go with the type of cupcakes or cake you are frosting. ie: orange extract, rum extract, coffee extract or vanilla extract.......

INGREDIENTS

250 gram package mini marshmallows

1/2 cup milk

1 1/2 cups butter or cold margarine

1 teaspoon maple extract

DIRECTIONS

Place the milk and marshmallows in a large non-stick pot over medium heat and cook until marshmallows are completely melted, while stirring continuously.

Remove from heat and allow to cool for 1 hour.

Pour into a large bowl along with the butter and maple extract and beat on medium-high speed until blended through.

Refrigerate for at least an hour and use to frost cupcakes or cake.