By Carla Solomon
What could be better on a Sunday afternoon than cupcakes? That’s exactly what my 11 year old granddaughter, Ariela, requested last weekend. These were quick and easy to make, so she still had plenty of time to go to the skating rink with her friends. Here is the recipe (I helped with the frosting to make sure she didn’t burn herself) :
Follow recipe on cake mix package and bake as directed for cupcakes. I line a cupcake pan with paper liners and spray them with vegetable spray to make them easier to remove from the paper. Check carefully so as not to overbake them.
While cupcakes are cooling, make frosting.
“Seven Minute” or Marshmallow Frosting:
l-l/2 cups white sugar
l/2 teaspoon cream of tartar
2 egg whites
l/2 cup water
l/2 teaspoon salt
l teaspoon vanilla extract
Mix all of the ingredients in the top of a double boiler. Mix for about 1 minute before placing on top of boiling water. Make sure the water does not touch the double boiler. Beat until medium peaks form, at least 7 minutes. Take top off of boiling water and beat another minute or two until frosting is thick and shiny.
Dip cooled cupcakes in frosting or swirl with a large spoon, covering the entire cupcake. Add coconut
if desired and garnish with a cherry. You may also garnish chocolate cupcakes with a sprinkle of cocoa powder and/or shaved chocolate.