found this on a blog called "the clean plate club" and had to post it here so i don't lose it! http://www.bubbleandsqueak.biz/cleanplateclub/2008/03/cupcake-hero-march-marshmallow.html
Provided by ellie3763
Categories Dessert
Time 1h5m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 311.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 30.8, Sodium 287.4, Carbohydrate 58.5, Fiber 1.6, Sugar 43.8, Protein 3.7
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