Berry-topped Cupcakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 22
• 5 egg whites
• 1/2 cup butter, plus
• 2 teaspoons butter, softened
• 1 cup sugar, divided
• 3/4 teaspoon vanilla extract
• 2 1/4 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 ounces cream cheese, softened
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon lemon juice
• fresh blueberries, and
• fresh raspberry, and
• sliced strawberry

Recipe

• 1 place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• 2 in another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
• 3 beat in vanilla.
• 4 combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• 5 beat egg whites on medium speed until soft peaks form.
• 6 gradually beat in remaining sugar, about 2 t. at a time, on high until stiff glossy peaks form and sugar is dissolved.
• 7 fold a fourth of the egg whites into batter; fold in remaining whites.
• 8 with a spoon, gently fill foil or paper lined muffin cups two-thirds full.
• 9 bake at 350 for 18-22 minutes.
• 10 cool for 10 minutes before removing from pans to wire racks to cool completely.
• 11 for icing, in a small mixing bowl, beat cream cheese and butter until smooth.
• 12 gradually beat in confectioners' sugar and lemon juice.
• 13 spread over cupcakes.
• 14 top with berries.