Marshmallow Coconut Cupcakes

My middle son’s birthday was a few weeks ago and when I asked him what kind of cupcakes he wanted for the big day, he looked through my cookbooks and chose Yeti Cupcakes from Cupcakes Galore by Gail Wagman.  The cupcakes are a white velvet cupcake and the frosting is a sticky 7 minute marshmallow type frosting.  These were delicious and gooey and the boys referred to them as Marshmallow Coconut Cupcakes {easier to remember than Yeti I suppose!}.  I don’t have any pictures because I forgot to take some before they were all eaten but above is a picture from the cookbook itself, which to be honest is much, much prettier than the ones I made.

White Velvet Cupcake

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt, plus a pinch for the egg whites

1/2 cup/1 stick unsalted butter, room temperature

1 1/4 cups sugar

2/3 cup milk

1 teaspoon vanilla extract {you can replace with another flavoring if you prefer: lemon, almond extract, etc.}

3 egg whites

1 cup mini-marshmallows

Snow Frosting

2 egg whites

3/4 cup sugar

1/4 cup light corn syrup

pinch of salt

1 teaspoon vanilla extract

1/2 cup sweetened shredded coconut {optional}

Sweetened shredded coconut for decoration

1.  Preheat oven to 350°F.

2.  Mix flour, baking powder, and salt together and set aside.

3.  Cream butter and sugar until light and fluffy.  Alternately add flour mixture and milk and beat until batter is smooth.  Add flavoring.

4.  Beat egg whites with a pinch of salt until stiff but not dry.  Gently fold into batter.  Fold in mini-marshmallows.

5.  Spoon batter into cupcake papers, filling cups about 2/3 full.  Bake for 20-25 minutes or until tester inserted into the center comes out clean.  Remove from oven and cool.

6.  To make the frosting: in a large bowl, preferably the top of a double boiler, mix egg whites, sugar, corn syrup, and salt until combined.  Place the bowl over simmering water and whisk until the sugar dissolves and the mixture is hot.  This will take about 3 minutes.  Remove from heat and beat for 5-7 minutes until frosting is cool and stiff peaks form.  Beat in vanilla and delicately fold in the coconut by hand, if desired.  The frosting will be ready to spread.  Decorate frosted cupcakes to your taste.

sticky marshmallow hugs, mb

I have linked this post to the fabulous blogs below-be sure to visit for wonderful inspiration!

I have also linked this recipe to Hoosier Homemade for Cupcake Tuesday!