Ingredients
5 large egg whites1/2 cup plus 2 tablespoons butter, softened1 cup sugar, divided3/4 teaspoon vanilla extract2-1/4 cups cake flour2-1/4 teaspoons baking powder1/2 teaspoon salt3/4 cup milkICING:4 ounces cream cheese, softened1/3 cup butter, softened2 cups confectioners’ sugar1/2 teaspoon lemon juiceAssorted berries
Preparation
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 berries.
