Toasted Marshmallow Cupcakes with “Slimer Curd” for Ghostbusters

If someone asks you if Ghostbusters is an awesome movie, you say YES!

So I went to the internets to check what year Ghostbusters came out. Answer: 1984. Turns out several movies that shaped my childhood, and will most likely make appearances in future posts, premiered the very same year. It’s a pretty esteemed crowd containing the likes of The NeverEnding Story, The Temple of Doom, The Karate Kid, and The Terminator (how Ghostbusters managed to avoid the ever present 1984 “The” is a mystery). Ghostbusters rose to the marshmallow cream of the crop to be the highest grossing comedy of all time, until an 8-year-old Edvard Munch wannabe claimed the prize.

For this post I probably could’ve gotten away with simply listing a bunch of quotes:

– “Back off man. I’m a scientist”
– “Get her!”
– “It’s right here Ray. It’s looking at me.”
– “Don’t look at the trap.” “I looked at the trap Ray.”
– “Dropping off or picking up?”
– “The walls in the 53rd Precinct are bleeding.”
– “Dogs and cats living together. Mass hysteria!”
– “Ok. So, she’s a dog.”
– “What did you do Ray?”
– “Cross the streams…”
– “We came. We saw. We kicked its ass!”

Actually, one of those quotes was referenced during my wedding ceremony (thanks Bro!). Have fun trying to guess which one.

Now, I’m pretty terrified of ghosts. Just ask my husband. Paranormal Activity is never again allowed to be played in this apartment. Ever. Never ever. It took two weeks of watching America’s Next Top Model episodes every night at 3am to get over that film. For reals. But, Ghostbusters never made me pull the covers over my ears.  Yes, I have an irrational fear that ghosts want to whisper  in my ear while I sleep. And the covers will stop that? Don’t ask. But, as a kid I would sip on my Ectocooler juice box and laugh at Venkman getting slimed. Come to think, Bill Murray might’ve been my first crush. Well, human crush. Am I the only one who thought the Fox from Disney’s Robin Hood was, well, a fox? Oh really? Is that so? Ok, I’lljustbeoverherebye.

Living in New York City for nearly a decade now I really enjoy watching movies from my childhood set in Manhattan. It’s pretty fun to see how much it’s changed and how it really hasn’t changed. And Ghostbusters doesn’t disappoint. It’s still a little weird to think that I now live 6 blocks from where Mr. Stay Puft first bobbled his giant marshmallow head onto the screen. And from Dana’s apartment window is the image of the building where I had my first corporate job (side note: same building is also featured in Superman and Zoolander and where Chandler Bing was a transponster). I’ve even visited the real firehouse. In fact, if you visit me I’ll take you on a Ghostbusters Tour (tips accepted). But, before the tour can begin…

Let’s bake a movie…

Toasted Marshmallow Cupcakes  with “Slimer Curd”

Now maybe you’re thinking I should’ve baked a really really big Twinkie. If you are, then you’re probably right. Dang it. Wish I would’ve thought of that sooner. But, it’s ok because as my coworkers pointed out (thanks y’all!) these cupcakes are pretty tasty. The cake is moist and full of lovely vanilla flavor. The tiny little vanilla bean flecks are a delightful detail. The frosting simply melts in your mouth with all its toasted marshmallowy gooeyness.  With those two components alone the cupcake is pure and wonderful, but then, of course, it gets slimed. The “Slimer Curd” is a tangy sweet duo that brings the treat to a whole new level. I currently have a bowl filled with the bright green curd in the fridge that I fully intend to spread on English muffins,  waffles, and who am I kidding, eat right out of the bowl.


For the cupcakes:
3 cups cake flour, sifted
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

For the frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

For the curd:
3 large eggs
¾ cups sugar
¼ cup freshly squeezed lime juice
4 tbsp. (2 oz.) unsalted butter, at room temperature, cut into pieces
Green and yellow food coloring, optional


Preheat the oven to 350° F.

1) For the cupcakes,  whisk together the cake flour, baking powder and salt in a medium bowl and set aside.  Scrape the vanilla bean seeds into the bowl of an electric mixer fitted with the paddle attachment. Cream the butter with the seeds on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer. Divide the batter between cupcake pans preparedwith paper liners. Fill about 2/3 of the way full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

2) For the frosting, place a heat proof bowl over a pot of simmering water. Whisk egg whites, sugar, and cream of tartar in the bowl constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer egg mixture to the bowl of  electric mixer fitted with the whisk attachment. Whisk starting on low speed and gradually increase to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Scoop frosting into a piping bag fitted with your tip of preference. You could also fill a freezer bag and cut the tip. Pipe big swirls of frosting on top of cupcakes.

3) For the curd, whisk together the eggs and sugar in a sauce pan until well blended.  Add the lime juice.  Place the pan over medium-low heat.  Whisk constantly, until the mixture is warmed through.  Be careful not to heat the mixture too quickly to avoid curdling the eggs.  Whisk in the butter a little bit at a time, stirring in each addition until completely incorporated before adding more.  Continue to cook, scraping the bottom of the pan, until the mixture thickens and a spoon or spatula leaves a path when drawn through it. Immediately remove the pan from the heat and pass the mixture through a fine mesh strainer.  Transfer to an airtight container and refrigerate for at least 30 minutes. When cooled add green and yellow food coloring to create the Slimer effect. Drizzle over cupcakes.

Source: Cupcakes from Annie’s Eats; frosting from Martha Stewart; curd adapted from Annie Eats