Sweetie Pie Cupcakes Marshmallow Fluff Topping

Marshmallow Frosting

1. In a dry stainless-steel bowl, add your egg whites.     
2. Place it on a pot or double boiler with boiling water, making sure the bowl is not touching the water, and keep the pot on the stove on low heat.
3. Start whisking the eggs by hand, add the sugar, and continue to beat until the egg whites are warm and the sugar is dissolved.
4. It would be best if you stirred only until the eggs were warm. Otherwise, you will cook it.
5. Take it off the heat and use an electric handheld beater or electric stand mixer to start beating and add the vanilla and cream of tartar.    
6. Beat continuously for about 10 – 15 minutes until the frosting is nice and fluffy.
7. Use immediately.
8. Pipe with a round nozzle.
9. Leave it in the fridge to get a bit cold then drizzle melted chocolate over it or dip it in melted chocolate.
10. A real Sweety Pie treat with a spongy center.

Super Soft Cupcakes

1. Beat egg whites till stiff.
2. Add castor sugar a little at a time until all is used and there are no more granules.
3. Mix the yolks, vanilla, oil, yogurt, and boiling water.
4. Add it to the egg whites & mix it well, beating slowly.
5. Sift the flour, Maizena & baking powder
6. Add the flour mixture to the egg mixture in 3 batches on low speed until smooth.
7. Pour into cupcake cases or into edible cupcake cases and bake @ 180°C / 350F for +-15 minutes or till the cake tester comes out clean.