August 16, 2013

Homemade Vanilla Cupcakes with Marshmallow Frosting

I could say I whipped these up last night in honor of the first day of school for our household (Monday) or I could even say it's to celebrate the hint of chill in the air signaling the arrival of Autumn soon... but let's be honest, shall we?  I whipped these up for no reason at all.  "Just because".

You can use any white cake you wish - even use my low carb, sugar free white cake recipe here on the site (just use the search to the right, it's easy to find) - You can even a packaged mix if that is more your style - but hey, why not just whip up some cupcakes today?  They are the quickest, easiest sweet snack to make and take almost no time at all.

My version is a homemade cupcake and I opted for a marshmallow frosting over buttercream.  I normally only make this marshmallow frosting for chocolate cake (it's the best!) but I wasn't in the mood to use butter, so 7 minute frosting (marshmallow frosting) it was! 


3/4 c pastry flour
3/4 c all purpose flour
1 1/4 t baking powder
dash salt
1/2 c butter
1 c sugar
2 eggs
2 t vanilla
1/2 c evaporated milk

Mix the flour, baking powder and salt together in a bowl and set aside.  Cream the butter and sugar.  Add the eggs one at a time.  Add 1/3 the dry mix, then 1/2 the milk, 1/3 more of dry mix, the last half of the milk and finally, the rest of the dry mix.  Pour into 12 cupcake tins lined with your favorite cupcake liners.  Bake at 350 until the centers done and a knife inserted comes out clean. 

7 Minute Marshmallow Frosting

3/4 c sugar
scant 1/4 c water
1 egg white
1/4 t cream of tartar
1/2 t vanilla

If you have a double boiler, use it.  For those that don't, use a pan with 2 inches water in it, on the stove.  Use a metal bowl or second pan that just fits in it with the bottom touching the water but sits on the top of the saucepan.  I have a metal bowl that fits in a Wolfgang puck saucepan perfectly so I use that.  When the water comes to a simmer over high heat, turn it down to medium and place all in the bowl of ingredients on top.  Using an electric mixer, beat in the bowl, over simmering or slow boiling water below it to 'cook' while you beat.  It should take about 4-7 minutes to come a thick, stiff peak icing.  Use to frost a single 9" cake or 12 cupcakes.

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