Recipe Makes 12 cupcakes
1/2 cup unsalted butter at room temperature
1 cup sugar
2 large eggs, seperated at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar
Preheat oven to 350. If using liners place them in a muffin pan. Otherwise grease the muffin pan.
Beat butter until soft. Add sugar and beat until light and fluffy. 2 to 3 minutes. Add the yolks 1 at a time. Add the vanilla and beat until combined.
In a separate bowl combine flour, baking powder, and salt.
Add milk and four mixture alternately until combined.
In a small bowl beat the egg white until foamy. Add cream of tarter and beat until stiff peaks form. Fold white into cupcake batter. Do not over mix.
Fill cupcake liners and bake for 15 to 20 minutes or until toothpick inserted into the center comes out clean. Cool before frosting.
1 can of Cherry Pie filling blended smooth in a food processor.
Will frost 24 cupcakes
2 Tablespoons milk
6 Tablespoons sugar
1 package mini marshmallows
2 Tablespoons boiling water
1/2 teaspoon vanilla
In a small saucepan combine the milk and sugar. Warm over low heat for about 6 minutes. Do not stir.
In a double boiler heat the marshmallows. If you don't have a double boiler use a sauce pan with water and a glass or metal bowl. Do not let the water touch the bowl. When soft add boiling water and stir until smooth.
Remove from heat and add vanilla.
Add in sugar mixture and beat with an electric mixer on medium speed. Keep beating until semi cool.
Spread over cupcakes.
Warning about Marshmallow Frosting. IT IS EXTREMELY STICKY AND HONESTLY KIND OF A PAIN TO WORK WITH. But it tastes so good!