Toasted Marshmallow Cupcakes

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 300ºF.
Whisk together sugar, flour, cocoa powder, baking soda, and salt.
Next add in eggs, milk, and oil. Mix well. Stir in vanilla. Carefully mix in boiling water. (Batter will be liquid.)
Pour batter into cupcake liners that have been placed into a cupcake tray.
Bake for 25 minutes or until an inserted toothpick comes out clean
Let cupcakes cool completely.
To make frosting, pour egg whites, sugar, and cream of tartar in a metal or glass heatproof bowl.
Place bowl over a saucepan with simmering water to create a double boiler.
Whisk constantly until sugar is dissolved and egg whites are warm.
Remove egg whites from heat and with an eclectic mixer, beat on medium high speed until frosting is stiff with glossy peaks.
Pipe onto cupcakes and then use butane torch to toast marshmallow frosting.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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