Perfectly Pollyanna Cupcakes

Perfectly Pollyanna Cupcakes   3 egg whites 1/3 c. Butter 2 T. Sour cream 2/3 c. Sugar 1/2 tsp. Baking powder 1/3 c. Marshmallow fluff 1 1/3 c. Flour 1/3 c. Boiling water 1 tsp. Vanilla In a large bowl, beat egg whites until stiff peaks form. Add remaining ingredients and beat together until nicely mixed. Spoon into 6 large cupcake holders, lined with cupcake wrappers. Bake 30-32 minutes for large cuppies. * *Marshmallow Buttercream Frosting The gentle lemon-mint flavoring in this fluffy frosting makes a beautiful addition to the pure-white Pollyanna Cupcakes. Tint with a single drop of green food coloring and a single drop of blue food coloring for a breathtakingly gentle frosting. 4 oz. Marshmallow fluff 1 c. Butter 4 c. Powdered sugar 1-3 T. Whole milk 1 drop peppermint oil 1 drop lemon oil 1/2 tsp. Vanilla In a large bowl, beat marshmallow fluff and butter. Slowly add powdered sugar and milk a little at a time, beating until fluffy. Continue to add until desired texture is achieved. Add more milk, if a thinner frosting is desired.   What are you feeling glad for today?