Whipped Cream Cupcakes with (Pink!) White Mountain Frosting

For some reason, I have really gotten into making cupcakes lately.  I guess it's because they are like individually-wrapped bites of heaven.  For fat, this recipe uses whipping (or heavy) cream instead of butter or shortening which lends to its very moist, rich eating quality.  If you prefer 9" x13" or 8" or 9" pans, please feel free to use them instead! (Just make sure you adjust your baking time!)  Since it is Valentine's Day, I took the liberty to tint the batter pink with about 5 drops of red food coloring and arranged the cupcakes (ever-so-cheesily) in the shape of a heart on my large cutting board.  By the way, if you're wondering why the frosting is "Pink" White Mountain Frosting, it's because I also added a couple drops of red food coloring to tint it in honor of St. Valentine.  So, that being said...make these, and feel the love! Here's the recipe:

Whipping Cream Cupcakes

1 1/2 c. whipping cream
3 large eggs
2 c. all-purpose flour
1 1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla

Line muffin/cupcake tins with 24 paper liners, and preheat oven to 350 degrees.  Whip cream in large mixing bowl until stiff. (This will take a good 5 minutes.) Next, fold in the eggs, one at a time, beating well after each addition. In a seperate bowl, combine flour, sugar, powder and salt.  Fold the flour mixture in gently with a whisk. Add the vanilla and blend. Fill cupcake liners until 2/3 full.  Place in preheated oven and bake for about 18-24 minutes.  Cakes are done when knife/toothpick inserted in middle comes out clean.  Cool and frost.

(Pink!) White Mountain Frosting

2/3 c. granulated sugar
2 2/3 T. water
1/3 light corn syrup
2 large egg whites
1 1/2 tsp. vanilla

Combine sugar, water and syrup in medium saucepan and bring to a boil over low-medium heat.  Boil gently, without stirring, until syrup spins a 6-8" thread (242 degrees). Caution: Place lid on saucepan for first 3-4 minutes; this will help prevent sugar crystals from forming on the sides of the pan. (If this happens, your frosting will be grainy and yucky, and you will have to start over--ugh!) While the syrup is cooking, beat the egg whites in a mixing bowl until stiff peaks form.  When the syrup has reached the thread stage, remove from heat, and pour very slowly into egg whites, beating constantly.  Add vanilla, and continue to beat until frosting holds its shape.  If desired, add two heaping tablespoons of marshmallow creme to frosting and beat until blended for extra marshmallow-y flavor.  Leave white for traditional White Mountain Frosting; Add two drops of red food coloring to achieve a delicate pink color, or add coloring of your choice.

For some reason, you hardly ever see this kind of frosting anymore (maybe with the exception of Grandma's kitchen...).  Since it has no fat, it is actually one of the "healthiest" frostings you could eat.  But don't be fooled: it is still rich, sweet and sure to satisfy. Its lustrous sheen, as well as its soft and luscious texture provide a very high eating quality.  You will be sure to impress with this one!