Berry-Topped White Cupcakes
From midgelet 14 years agoIngredients
- 5 egg whites shopping list
- 1/2 cup plus 2 tablespoons butter, softened shopping list
- 1 cup sugar , divided shopping list
- 3/4 teaspoon vanilla extract shopping list
- 2-1/4 cups cake flour shopping list
- 2-1/4 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup milk shopping list
- ICING: shopping list
- 4 ounces cream cheese, softened shopping list
- 1/3 cup butter, softened shopping list
- 2 cups powdered sugar shopping list
- 1/2 teaspoon lemon juice shopping list
- Assorted fresh fruit shopping list
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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