WHITE CUPCAKES WITH MARSHMALLOW FROSTING
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners.
- Sift the flour, baking powder and salt together into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Beat the butter on low speed in a large bowl using an electric mixer until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter. Clean the medium bowl and the mixer beaters.
- Put the egg whites in the clean medium bowl. Whip on high speed with the electric mixer until foamy. Gradually add the remaining 1/4 cup granulated sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the liners. Clean the large bowl and the mixer beaters.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
- Beat the butter and confectioners' sugar in the clean large bowl with the electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl occasionally, 5 to 7 minutes. Add the marshmallow, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes and top with sprinkles.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING
These sound so yummy and are good for your soul.
Provided by Toni Mendenhall
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Apple Cupcakes with Cinnamon-Marshmallow Frosting 1 1/2 cups shredded peeled apples 1/2 cup diced dried apples 3 tablespoons packed light brown sugar, plus 3/4 cup, divided 1 teaspoon ground cinnamon, divided 1/3 cup canola oil 2 large eggs 1 teaspoon vanilla extract 3/4 cup whole-wheat pastry flour 3/4 cup cake flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup nonfat buttermilk..Frosting 1 cup light brown sugar 1/4 cup water 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites) 1/4 teaspoon cream of tartar Pinch of salt 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon, plus more for garnish Preparation To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.) Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering wate
APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING
From EatingWell: September/October 2009: Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting-it stiffens as it stands and becomes more difficult to spread.
Provided by kitty.rock
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- TO PREPARE CUPCAKES:
- Preheat oven to 350°F Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
- Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
- Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
- Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
- With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
- Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
- TO PREPARE THE FROSTING:
- Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
- Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
- Add reconstituted egg whites, cream of tartar and pinch of salt.
- Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
- Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
- Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
- NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
- Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
- TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
- INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
Nutrition Facts : Calories 225.3, Fat 7.2, SaturatedFat 0.8, Cholesterol 31, Sodium 164.6, Carbohydrate 38.4, Fiber 1.8, Sugar 25, Protein 3
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