Raspberry Cupcakes With Lemon Marshmallow Frosting
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
-
CUPCAKES
- 1 egg
- 4 egg whites
- 2⁄3 cup butter, softened
- 1 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 4 teaspoons baking powder
- 1 2⁄3 cups sugar
- 1 pint raspberries
- 1⁄2 cup milk
- 2 1⁄4 cups flour
-
FROSTING
- 2 large egg whites
- 2 cups sugar
- 1 cup water
- 9 standard-size marshmallows
- 3 1⁄2 tablespoons fresh lemon juice
directions
- CUPCAKES:.
- Preheat oven to 350.
- Puree raspberries. Put through sieve to remove seeds.
- With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
- Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
- FROSTING:.
- In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
- In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
- With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
- Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
- Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
- Beat lemon juice inches.
- Frost cooled cupcakes.
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