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Berry-Topped White Cupcakes (22)




Source of Recipe


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Berry-Topped White Cupcakes (22)

Adapted from Taste of Home April/May 2007
7 reviews rate this recipe 4.5 of 5 stars.
Prep: 30 min. Bake: 20 min. + cooling +frosting
Yield: 22 cupcakes.

Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. —Judy Kenninger, Brownsburg, Indiana

Ingredients:
• 5 large egg whites
• 1/2 cup plus 2 tablespoons stick margarine or 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 light cream cheese, softened
• 1/3 cup stick margarine or butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon lemon juice
• Assorted berries

Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream margarine 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. 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. 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. For icing, in a small bowl, beat cream cheese and margarine until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.

1 serving (1 each) equals 219 calories, 9 g fat (1.6 g saturated fat), 3 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.