Name: Berry-Topped White Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 5 large 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 berries -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Berry-Topped White Cupcakes

1. 5 large egg whites -

2. 1/2 cup plus 2 tablespoons butter, softened -

3. 1 cup sugar, divided -

4. 3/4 teaspoon vanilla extract -

5. 2-1/4 cups cake flour -

6. 2-1/4 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 3/4 cup milk -

9. Icing: -

10. 4 ounces cream cheese, softened -

11. 1/3 cup butter, softened -

12. 2 cups confectioners' sugar -

13. 1/2 teaspoon lemon juice -

14. Assorted berries -

How to cook deliciously - Berry-Topped White Cupcakes

1. Stage

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, beating well after each addition.

2. Stage

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.

3. Stage

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.

4. Stage

For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.