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.