Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

We're not big angel food cake eaters at my house.  In fact, I've had the same 2 boxes of angel food cake mix for an amount of time I'm embarrassed to disclose.  The first box was used up a few weeks ago in chocolate angel food cupcakes, which....were okay.  But I really wanted to do them again with cinnamon and this light and delicious brown sugar marshmallow frosting that I thought would go perfectly with angel food cake and cinnamon. I was right.  So the second box went to this recipe.  Except hold on, why is my batter so thin?  And why does there seem to be so much of it?  Oh right.  I added 1 3/4 cup of water instead of 1 1/4 cups.  Oops.  My baking skills go unrivaled.  I messed up a just add water cake mix.  It happens. Don't judge.  Just go buy another box and make these, because they are worth it!

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

1 box Angel Food Cake mix
1 teaspoon cinnamon
Water called for on the box

Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract

Preheat the oven to 375F.  Line 36 muffin cups with paper liners.

For the cupcakes, place the angel food cake mix, cinnamon, and water in a large bowl.  Beat on low speed for about 30 seconds, then increase to medium speed and beat for an additional minute.  Scoop the batter into the prepared muffin cups, filling each about 3/4 full.  

Bake in the preheated oven for 12 to 16 minutes, or until they are golden brown and the cracks are dry.  Remove from the oven and transfer to a cooling rack to cool completely.

For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine.  Let the mixture come to a boil.  Continue to boil until the mixture reaches 240F.  Remove from heat.

While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Whip the egg whites until stiff peaks form.  With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites.  When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla.  Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra.  Just put it in a sealed container and refrigerate).  Makes about 36 cupcakes.

Enjoy!  -Cardamommy