Dolce Mangia
Sweet Eats
Marshmallow Cupcakes

2 c all-purpose flour
2 t baking powder
½ c unsalted butter, room temperature
1 ¼ c sugar
2/3 c milk
1 t vanilla
3 egg whites(plus a pinch of salt for them)
1 c mini-marshmallows

Preheat oven to 350F. Combine flour and baking powder together in a bowl; set aside. Cream butter and sugar together, beating till light and fluffy, about 3 minutes. Alternately add the flour mixture and the milk, and beat until batter is smooth. (Don’t panic, this will look more like cookie batter than bake batter.) Beat egg whites with a pinch of salt until stiff but not to dry. Gently fold into batter. (This was a bit of a chore, just keep at it). Fold in marshmallows.

Spoon batter into cupcake papers, filling cups about 2/3 full (even if you are using papers, be sure to grease down the top of the muffin tins as the marshmallow part tends to ooze over a bit). Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool. Frost with marshmallow frosting.

Time: 1 hour   Makes: 20

I was skeptical about putting marshmallows in cake batter, but they came out great. These cupcakes are the white ones with small heart sprinkles below.



 

Home
About Dolce Mangia
Accoutrements
Appetizers
Breakfast
Cakes
Casseroles
Cookies
Chilis, Soups & Stews
International Flair
Meat and Seafood
Miscellaneous
Other Sweet Eats
Sides