HUCKLEBERRY RASPBERRY MARSHMALLOW CUPCAKES

Do you need something scrumptious for your Valentine?
These are berry . . delicious!
 
 
. . . SIMPLE!
 
 
. . . Let get started
Make your favorite White Cake Recipe.
(Recipe below)
or
Make a box cake.
You can make a 9×13 cake or cupcakes.
I added huckleberries to mine.
 
 
Bake and Cool.
 
 
You need one box of Raspberry or Strawberry Danish Junket.
You find this in the jello aisle.
Follow the directions for Pie glaze.
Add at least 1 cup of frozen Raspberries and crush slightly with masher.
see . . .
 
 
Dip and swirl your cupcakes.
or
Remove liners and spoon over the top if you desire more glaze.
 
 
like this . . .
 
 
I removed the liners, and used extra glaze.
Rest on Parchment paper for easy clean up.
like this . . .
 
 
Now it’s time to make the home-made Marshmallow Frosting!
Crack 2 eggs, and save the whites.
They whip the best when they are at room temperature.
 
 
Add 1/4 tsp. salt.
Whip those egg whites until good and Frothy.
like this . . .
 
 
Keep beating, while you . . .
 
 
Beat until . . .
 
 
keep beating . . . and
 
 
Beat until very stiff.
 
 
 
see . . . thick thick thick!
 
 
Spoon that delicious Marshmallow on cupcakes.
or do what I did .
Put Marshmallow in Pastry bag with tip.
 
 
*Hint:  Put bag in tall glass, and wrap top of bag over sides of glass.
Fill the pastry bag . . . much easier!
Pipe Marshmallow on top of cupcakes.
 
 
You can also grate Chocolate over the tops . . .
Oh baby!
Pretty and simple.
 
 
MARSHMALLOW FROSTING
 
Beat together:
 2 egg whites and 1/4 tsp. salt 
until very very Frothy.
Slowly add:
1/4 cup white sugar
Beat until very smooth thick and glossy.
Slowly add:
3/4 Cup light Karo Syrup.
Beat until stiff, stiff, stiff Peaks form.
Gently:
Fold in 1 tsp. Pure Vanilla
Frost cupcakes, cake or pipe on.
Don’t cover cake tightly.
I rested my cupcakes in the fridge uncovered.
It worked perfectly.
 
SILVER WHITE CAKE
2 cups all purpose flour
or
2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 tsp. salt
1/2 cup shortening or butter
1 cup milk
1 tsp. vanilla
4 egg whites
 
Heat oven to 350 degrees.  Grease and flour 13x9x2 inch cake pan, or 2 round layer pans, or make cupcakes. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.  Beat on high speed, scraping bowl occasionally, 2 minutes.  Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes.  Pour into pan or lined cupcakes. 
Bake until wooden pick inserted in center comes out clean, about 30 to 35 minutes for cake pans.  20 minutes or so for cupcakes.  Watch carefully.  Frost. 
Will make about 2 dozen cupcakes.
HAPPY VALENTINES DAY!
 
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  • Jessica - February 12, 2010 - 2:33 am

    Oh my goodness!!ReplyCancel

  • leslie the licorice stick lady - February 12, 2010 - 3:09 am

    That has got to be the most perfect Valentine's treat, if I ever saw one!
    Wow.ReplyCancel

  • Kat - February 12, 2010 - 4:29 am

    These look AMAZING.ReplyCancel

  • bBchronicles - February 12, 2010 - 6:42 am

    This is PERFECTION at it's finest! My salivary glands are working overtime as we speak! Ohhhhh yummm!ReplyCancel

  • muddypebbles - February 12, 2010 - 4:21 pm

    Just thought I'd tell you that today your recipe is being featured at

    http://www.lovingtruebloodindallas.com/2010/02/vampy-cupcakes-recipe.html

    I love your blog and thought these cupcakes looked yummy/vampireish so I sent the link to her 😀

    Keep making all the yummy recipes! I love coming here for your goodies, for instance, smore cupcakes, to die for yummy!

    Happy V-day!
    RuthReplyCancel

  • Emily Ziegler - February 12, 2010 - 7:53 pm

    These are ridiculously beautiful. I'm not quite sure to begin with singing your praises! Just fantastic!ReplyCancel

  • Diane {createdbydiane.blogspot.com} - February 13, 2010 - 6:06 am

    These look delicious!ReplyCancel

  • Barbara - February 13, 2010 - 7:58 pm

    Love, Love, Love the new format.
    I know I haven't visited in a while …so busy at school this year.
    No excuse I know:)…but I will say that it is my goal to make some yummy treats with my daughter and granddaughters over my SPRING Vacation in a couple of weeks and your blog is like going to Cooking School and I can't wait to take a class…heheehe
    Hope your family is well and Happy Happy Hearts Day!!
    Fondly, B.ReplyCancel

  • Mimi - February 15, 2010 - 2:59 pm

    These look fantastic.
    MimiReplyCancel

  • Cassie - June 23, 2010 - 12:48 pm

    I made these for a True Blood party I went to a couple weeks ago. Complete hit! They were sooo perfect for it! I fell in love with the marshmallow frosting – I had to stop eating it to put it on the cupcakes!

    http://www.facebook.com/photo.php?pid=6080470&l=1db1a71f2d&id=534618221

    Thank you for the wonderful ideas!!

    -CassieReplyCancel

  • Emily Heizer Photography - September 25, 2011 - 6:57 pm

    I just wish with all my heart we could get huckleberries here! THey are my favorite fruit and berry and yet I have never taste one fresh before in my life! I know every place within a 80 mile radius that can get jam or preserves, and even a place that can get taffy, but no fruit. 🙁

    THe exciting thing, is I just got booked for a wedding in Montana next July.. I am HOPING that it will still be season for huckleberries then?? I want to see them in perosn, bring them home, eat them, have milkshakes, pies, EVERYTHING i can find if I can! I hope!ReplyCancel

  • Sam K. - November 14, 2011 - 3:25 pm

    I love this recipe. The contrast between the red cupcakes and the glossy Marshmallow is captivating. However, the use of unpasteurized egg whites scares me. According to the recipe, they are never cooked or heated in anyway.

    Regards,
    SamReplyCancel

  • Lauri M - January 19, 2012 - 9:55 am

    Seriously…..you have me going out in the -22 weather to get ingredients, now that’s just plain sad!

    Love your blog!

    YUMReplyCancel

  • Tara - January 21, 2012 - 5:15 pm

    This looks delicious do we have to beat the egg whites before putting them in?ReplyCancel

    • Jonna - January 23, 2012 - 11:40 am

      Hi Tara,

      You don’t have to beat the egg whites before adding to the Cake recipe.
      As for the Marshmallow frosting…..Beat it to death!!!
      jonnaReplyCancel

  • Candy - June 24, 2012 - 9:58 am

    I used this recipe for the marshmallow frosting for my smores cupcake. it’s way better than the marshmallow fluff you buy in the store. It also torches nicely just so you know.ReplyCancel

  • Erika - August 29, 2012 - 9:20 am

    What a great idea! I love how simple they are but how completely decadent they sound!ReplyCancel

  • Kaitlin - October 16, 2012 - 7:21 pm

    how do you get the frosting to look like it is actually marshmallows?ReplyCancel