Berry-Topped White Cupcakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 22 |
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Guests love these yummy white cupcakes topped with a cream cheese frosting. The garnish of fresh berries makes them perfect for a patriotic-themed party on Memorial Day or the Fourth of July. Ingredients:
5 egg whites |
1/2 cup butter, plus |
2 teaspoons butter, softened |
1 cup sugar, divided |
3/4 teaspoon vanilla extract |
2 1/4 cups flour |
2 1/4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
4 ounces cream cheese, softened |
1/3 cup butter, softened |
2 cups confectioners' sugar |
1/2 teaspoon lemon juice |
fresh blueberries, and |
fresh raspberry, and |
sliced strawberry |
Directions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
3. Beat in vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Beat egg whites on medium speed until soft peaks form.
6. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
7. Fold a fourth of the egg whites into batter; fold in remaining whites.
8. With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
9. Bake at 350 for 18-22 minutes.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
12. Gradually beat in confectioners' sugar and lemon juice.
13. Spread over cupcakes.
14. Top with berries.
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