cupcake hero :: march marshmallow!
the theme for the month was MARSHMALLOW. so, of course i went down the s'mores path. but ultimately, i couldn't find a suitable way to get the graham into the mix. a chocolate cupcake with marshmallow frosting would be excellent, but how do you get the graham in there? well, i also figured there'd be lots of s'mores-type entries, so i gave up on the quest and finally landed on a recipe i have had for years--raspberry cupcakes. i usually do a lemon glaze on them, but for the challenge, i made it a lemon marshmallow frosting which *totally* rocked. it was SO good.
so, here's how it's done:
RASPBERRY CUPCAKES WITH LEMON MARSHMALLOW FROSTING
4 egg whites
2/3 cup butter, softened
1 teaspoon salt
1 1/2 teaspoons vanilla
4 teaspoons baking powder
1 2/3 cup sugar
3/4 cup raspberry puree (approx. 1 pint of raspberries, sieved to remove seeds)
1/2 cup milk
2 1/4 cup flour
:: preheat oven to 350.
:: with an electric mixer, mix all 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.
2 large egg whites
2 cups sugar
1 cup water
9 standard-size marshmallows
3 1/2 tablespoons fresh lemon juice
::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 in.