Devils Food Cupcakes with Marshmallow Frosting

I found the cupcake recipe from one of my favorite blogs, cupcakeblog.com. I used the chocolate cake recipe and then paired it with an old-time marshmallow frosting recipe I found in an antique cookbook, Ryzon Baking Book. Ryzon was a baking powder brand back when and they published this hardcover book in 1918. The cakes were a breeze, but the frosting required a little patience. The gooeyness of the marshmallows made it difficult to work with and I had to rewarm midway through icing, but the taste was yummy!!!


Devil’s Food Chocolate Cake

makes 24 cupcakes / 350 degree oven

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Ryzon Marshmallow Frosting

40 (1/2 lb.) marshmallows
1 c sugar
1 c water
1 egg white
1/2 tsp baking powder
1 tsp orange extract (I used orange juice)

Melt marshmallows in double boiler. Cook sugar and water until it reaches 240'F with a candy thermometer. Pour on to the stiffly beaten white of egg mixed with the baking powder, add melted marshmallows, flavoring, and beat until of consistency to spread.