Marshmallow Cupcakes

Ingredients:

Cupcakes

• 1.5 cups cake flour
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 0.5 cups of milk at room temperature
• 1 tsp vanilla extract
• 110 g unsalted butter at room temperature
• 3/4 cup sugar
• The whites of 2 large eggs at room temperature

Marshmallow icing

• 5 tablespoons unsalted butter at room temperature
• 2.5 cups powdered sugar
• 1/4 cup creamy marshmallows
• 2 tbsp. milk
• 1 tsp vanilla extract
• A pinch of fine salt
• Multicolored sprinkles

Preparation:

1. Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper liners.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag with a measuring cup will compact the flour, resulting in dry baked goods.

2. Basic cupcakes

   
   Sift flour, baking powder, and salt into a medium bowl. Combine milk and vanilla in a small bowl. Set aside.
3. In a large bowl, beat the butter with a mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low. Add about a third of the flour mixture and mix until fully incorporated. Add half of the milk mixture and mix. Repeat, adding flour, then milk, and then the remaining flour, stopping to scrape down the sides of the bowl as needed. Increase the mixer speed to medium and lightly beat the dough until smooth; set aside. Wash the medium bowl and beaters.
4. Place the egg whites in a clean bowl. Beat with a mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form, about 10 minutes. Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites. Divide the batter evenly among the wells of the prepared muffin tin. Clean the large bowl and beaters.
5. Bake, rotating the pan halfway through, until a tester inserted into the center of the cupcake comes out clean, about 20 minutes. Transfer the cupcakes to a wire rack and let cool for 10 minutes, then remove from the pan and let cool completely on the rack.
6. Glaze:
   
   In a clean large bowl, beat the butter and powdered sugar with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl occasionally, 5–7 minutes. Add the marshmallow fluff, milk, vanilla, and salt and beat on low speed until smooth. Increase the mixer speed to high and beat until fluffy, 1–2 minutes. Pipe the frosting onto the cupcakes and decorate with colorful sprinkles.