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Very Berry Cupcakes

5 star rating
 

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Submitted by: jkingshott

 

These light and fresh cupcakes have a tasty cream cheese frosting that is perfect when finished off with tasty berries of your choice.
 

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 confectioners sugar
  • 1/2 teaspoon lemon juice
  • Assorted fresh berries

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Method

Place egg whites in a large bowl and 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. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter then fold in remaining whites. With a spoon, gently fill foil or paper lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners sugar and lemon juice. Spread over cupcakes and top with fruit.

 

Notes: Top these amazingly light cupcakes with rasberries and blueberries for a patriotic party on the 4th of July or Memorial Day.

 

Number of Servings: 22 cupcakes

 

Submitted by: jkingshott ()

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