Mr. Softee cupcake frosting
For the frosting:
  • 1¼ cups white sugar
  • 3 large egg whites, room temperature
  • ¼ cup water
  • ¼ tsp cream of tartar
For the dip:
  • 1 lb red Mercken's melts (or whatever color you prefer)
  • Crisco
To make the frosting:
  1. In a stainless steel mixing bowl, whisk together the egg whites, water, sugar and cream of tartar. Whisk until foamy. Set the bowl over a saucepan of simmering water and continue whisking until the egg whites are hot (about 160 degrees F). I used a candy thermometer.
  2. Using a heavy duty mixer, beat the egg whites until stiff peaks form, and the frosting has cooled to room temperature. This takes a while. I just let it go and came back occasionally to check on it.
  3. Using a piping bag and a large round tip, pipe the frosting in swirls onto the cupcakes, until they are tall & pointed on top. Place frosted cupcakes on a cookie sheet and place them in the freezer for 10-15 minutes before dipping them in melted chocolate.
To dip:
  1. Microwave ½ cup Mercken's melts at a time with 1 TBSP Crisco. Microwave at half power for 30 second intervals and stir until it is smooth and flows freely from the spoon.
  2. Pour melted chocolate into a tall cup, so there is enough depth for dipping. Gently hold cupcake cone upside down into the chocolate and swirl so that all the frosting is covered. Add sprinkles if you desire, while the chocolate is wet.
  3. Place cupcakes on a plate and keep in refrigerator for 10-15 minutes so the chocolate solidifies.
  4. Enjoy!
Whichever cake recipe you use, bake cupcake batter in cones for the same time as specified on the recipe. Fill cones about ⅔ full.
Recipe by It's Always Someone's Birthday at