Berry-Topped White Cupcakes

• 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 fruit

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, 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.

Nutritional Facts1 serving (1 each) equals 226 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

From Taste of Home

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