Marshmallow Frosting

It's been a while... Not to say that I haven't been baking.  I absolutely have.  I've even gotten into the habit of baking cupcakes to bring into the office and my classes.  I just haven't been so great about photographing my creations, let alone typing up a post.  I'm afraid I've been a little lazy about this, despite my best intentions.  (However, still not quite as lazy as SOMEONE who has yet to post, in spite of this blog being started at her insistence... Not that I'd be pointing any fingers, of course {you're so pretty!})

But what I made tonight was so yummy (as well as simple), that I had to share!  Behold!

I think Sugar Bombs may be the most apt descriptor here....

 Okay, as overwhelming as those cupcakes look, it's really about the frosting.  The MARSHMALLOW FROSTING!! For those of you who must know what the rest of the Sugar Bomb is, it is the chocolate cupcakes from the Cookie Dough cupcakes, with a Reese's peanut butter cup inside, topped with Kit Kat and Rolos (I decided the M&Ms would be just a touch over the top).

PEANUT BUTTER INSIDE!!

The cupcakes are yummy, but the FROSTING!!! Oh my!  It's amazing.  And, believe it or not, not too bad for you (at least as frostings go).  And now I have half a bowl of it waiting for another use....or just a spoon.

Rating: Super duper delish!    Difficulty: Super duper easy!

Marshmallow Frosting 

Ingredients:

• 4 egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

In a glass bowl over a pot of simmering water, whisk the egg whites and sugar until the sugar is dissolved and the mixture is hot, approximately 5-7 minutes [it took nearly 10 for me].  Remove the bowl from the pot, set in an ice bath, and beat on high speed until light and fluffy, about 3 minutes.  Add the vanilla and beat until fully incorporated.  Enjoy!

Makes approximately 4 cups of light, fluffy goodness.