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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Can use more sugar if you prefer sweeter cupcakes Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 cup unsalted butter, room temperature |
1 cup sugar |
2/3 cup low-fat milk |
1 teaspoon vanilla |
3 egg whites, plus |
1 pinch salt, for them |
1 cup miniature marshmallow |
Directions:
1. Preheat oven to 350°F.
2. Combine flour and baking powder together in a bowl; set aside.
3. Cream butter and sugar together, beating till light and fluffy, about 3 minutes.
4. 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 cake batter.).
5. 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).
6. Fold in marshmallows.
7. 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.
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