If I haven't said it enough, I adore cupcakes. My sister and I had such a blast spending hours in the kitchen making these for our family. The Lemon Marshmallow was the second kind of cupcake that we whipped up a few weeks ago for family birthdays. Spoiler, the third recipe will come in a couple of weeks.
We used a box recipe for this cupcake. While box mixes can be hit or miss, we loved this cake. I am convinced that it was because we purposely bought the "moist" labeled Pillsbury brand. The cake came out moist and perfectly lemony. Since the marshmallow topping is more mild, the lemon was the perfect compliment.
In half the cupcakes, we baked a lemon Oreo at the bottom. Add the Oreo to your cupcake before pouring the batter in. On the other half, we just spread lemon Oreo crumbles on the top.
- 2 egg whites
- 1/4 tsp salt
- 1/4 cup of sugar
- 3/4 cup light Karo Syrup
- 1 tsp vanilla
1. Beat egg whites and salt together until very frothy.
2. Slowly add sugar, beat until smooth and glossy.
3. Slowly add Karo syrup and beat until stiff peaks.
4. Fold in vanilla. Pipe onto cupcakes as desired.