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Home Sherbet With Juice

Berry-Topped White Cupcakes Recipe

Ingredients

How to make it

  • Directions:
  • 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.
  • 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; fold in remaining whites.
  • With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full.
  • Bake at 350° 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.
  • Top with fruit. Yield: 22 cupcakes.

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