Pollyanna Cupcakes

I found this winner over at Tongue–N-Cheeky, one of my favorite blogs for all things dessert.  She has an amazing way of putting together flavors.  I would have never thought of Marshmallow Fluff as an ingredient to cupcakes but it tastes soooo good!  I didn’t actually try the Marshmallow Buttercream frosting because I needed something quicker and just used a store-bought frosting.  However, I would love to try it sometime as it sounds decadent.

Ingredients:

3 egg whites

1/3 c. butter

2 T. sour cream

2/3 c. sugar

1/2 tsp. baking powder

1/3 c. marshmallow fluff

1 1/3 c. flour

1/3 c. boiling water

1 tsp. vanilla

Directions:

In a large bowl, beat egg whites until stiff peaks form. Add remaining ingredients and beat together until nicely mixed. Spoon into 6 large cupcake holders, lined with cupcake wrappers. Bake 30-32 minutes for large cuppies.

Marshmallow Buttercream Frosting

Ingredients:

4 oz. marshmallow fluff

1 c. butter

4 c. powdered sugar

1-3 T. whole milk

1 drop peppermint oil

1 drop lemon oil

1/2 tsp. vanilla

Directions:

In a large bowl, beat marshmallow fluff and butter. Slowly add powdered sugar and milk a little at a time, beating until fluffy. Continue to add until desired texture is achieved. Add more milk, if a thinner frosting is desired.

Note:  I made miniature cupcakes instead and got a full 24 small cupcakes out of the batch.  If you make the miniature ones, only bake them for 15 minutes.  That was just about perfect in my oven.