Inspired by i-heart-baking‘s delicious looking cupcakes, we put together this recipe for toasted marshmallow frosting. Michelle used toasted marshmallow frosting on her s’mores cupcakes pictured above, but we think this recipe would be amazing on lemon or even pink champagne cupcakes. Of course, you’ll likely have a sticky marshmallow mustache when you bite into one, but that’s half the fun!
12 large marshmallows
1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract
Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.