Cream Filling for Cupcakes

Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the sat in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

To fill the cupcakes, I used a wide star tip (size 21 is what I use) attached to a coupler on a piping bag. I just pushed the tip into the top of the cupcakes and pressed about a tablespoon of filling inside. If you do not have a piping bag you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling, then top with the cake you cut out.