RASPBERRY CUPCAKES WITH LEMON MARSHMALLOW FROSTING

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Raspberry Cupcakes With Lemon Marshmallow Frosting image

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

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
2 large egg whites
2 cups sugar
1 cup water
9 standard-size marshmallows
3 1/2 tablespoons fresh lemon juice

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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