Homemade Brownie Cupcakes From Scratch With Marshmallow Frosting Recipe 465 Food

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

THE BEST HOMEMADE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

HOMEMADE BROWNIE CUPCAKES FROM SCRATCH WITH MARSHMALLOW FROSTING RECIPE - (4.6/5)

Steps:

• PREHEAT oven to 350 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. In a large bowl, beat the butter, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. NOTE: Coat the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan. Sift the flour, cocoa powder and salt together and gradually add to the chocolate mixture until just blended. Fold in the chocolate chips and spread into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. WHITE MARSHMALLOW FROSTING: 1-1/2 cups sugar 1/2 cup water 6 large marshmallows, chopped 2 egg whites, beaten stiff 1/4 tsp baking powder 2 tsp lemon juice Boil sugar and water to 238 degrees; add chopped marshmallows, but do NOT stir. Pour hot syrup over beaten egg whites, then add baking powder and lemon juice. Continue beating until mixture forms a peak; spread between layers of cake, on top and sides. Sprinkle with coconut, if desired. Cream Cheese Frosting: 2 cups homemade powdered sugar 4 ounces cream cheese, chilled and cut into chunks 2 TBS soft butter 1 TBS homemade pure vanilla extract 1/8 tsp salt Combine all frosting ingredients together and whip until light and fluffy. Spread frosting over cooled brownie cupcakes and decorate if you wish.

CUPCAKE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool.