Ingredients Jump to Instructions ↓

  1. 5 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 ICING:

  9. 4 ounces cream cheese, softened

  10. 1/3 cup butter, softened

  11. 2 cups confectioners' sugar

  12. 1/2 teaspoon lemon juice Assorted fresh fruit

Instructions Jump to Ingredients ↑

  1. 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. 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. Frost cupcakes. Top with fruit. Yield: 22 cupcakes.


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