Raspberry Cupcakes With Lemon Marshmallow Frosting

Ingredients

CUPCAKES

• 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

FROSTING

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

Directions

1. 1

   CUPCAKES:.

2. 2

   Preheat oven to 350.

3. 3

   Puree raspberries. Put through sieve to remove seeds.

4. 4

   With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.

5. 5

   Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.

6. 6

   FROSTING:.

7. 7

   In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.

8. 8

   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.

9. 9

   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.

10. 10

    Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.

11. 11

    Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.

12. 12

    Beat lemon juice inches.

13. 13

    Frost cooled cupcakes.