Berry-topped White Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Ingredients:
5 egg whites |
1/2 cup plus 2 tablespoons butter, softened |
1 cup sugar , divided |
3/4 teaspoon vanilla extract |
2-1/4 cups cake flour |
2-1/4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
icing |
4 ounces cream cheese, softened |
1/3 cup butter, softened |
2 cups powdered sugar |
1/2 teaspoon lemon juice |
assorted fresh fruit |
Directions:
1. Directions:
2. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
3. Beat egg whites on medium speed until soft peaks form.
4. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
5. Fold a fourth of the egg whites into batter; fold in remaining whites.
6. With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full.
7. Bake at 350° for 18-22 minutes.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For icing, in a small bowl, beat cream cheese and butter until smooth.
10. Gradually beat in confectioners' sugar and lemon juice.
11. Spread over cupcakes.
12. Top with fruit. Yield: 22 cupcakes.
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