RASPBERRY AN­GEL CUP­CAKES

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

prep 40 min­utes bake 20 min­utes at 350°F

11/2 cups egg whites (10 to 12 large eggs)

11/2 cups pow­dered sugar

1 cup all- pur­pose flour

11/2 tsp. cream of tar­tar

1 tsp. vanilla

1 cup gran­u­lated sugar

1 cup fresh rasp­ber­ries

11/2 cups un­salted but­ter (3 sticks),

cut into 1- inch pieces, soft­ened

2 7- oz. jars marsh­mal­low creme

1/2 cup pow­dered sugar

1 tsp. vanilla

1 tsp. salt

Fresh rasp­ber­ries and blue­ber­ries

Pow­dered sugar

1. For cup­cakes: In an ex­tra- large mix­ing bowl let egg whites stand at room tem­per­a­ture 30 min­utes. Mean­while, sift pow­dered sugar and flour to­gether three times; set aside.

2. Pre­heat oven to 350° F. Line 31/2-inch muf­fin cups with pa­per bake cups.

3. Add cream of tar­tar and vanilla to egg whites. Us­ing a mixer on medium, beat un­til soft peaks form. Add gran­u­lated sugar, 2 Tbsp. at a time, beat­ing un­til stiff peaks form. 4. Sift one-fourth of the flour mix­ture over egg whites; fold in gen­tly. Re­peat, fold­ing in re­main­ing flour mix­ture by fourths. Spoon into bake cups, fill­ing each to top of cup. Bake 20 min­utes or un­til tops are lightly browned and spring back when lightly touched. Trans­fer pan to a wire rack; cool 5 min­utes. Re­move bake cups from pan; cool com­pletely.

5. Us­ing the han­dle of a wooden spoon, poke a hole in the cen­ter and to the bot­tom of each cup­cake. Fill cen­ters with three or four berries.

6. For marsh­mal­low frost­ing: In a large mix­ing bowl beat soft­ened but­ter with a mixer on medium un­til light and fluffy. Add marsh­mal­low creme; beat un­til smooth, scrap­ing sides of bowl. Add pow­dered sugar, vanilla, and salt; beat un­til light and fluffy. (If frost­ing is too stiff to spread, soften in a mi­crowave oven no more than 10 sec­onds; beat again un­til smooth.) Us­ing a pas­try bag fit­ted with a large round tip, pipe frost­ing. Hold pas­try bag di­rectly over each cup­cake. Squeeze and re­lease, lift­ing bag; re­peat twice. Top with fresh berries and sift with pow­dered sugar. Makes 12 serv­ings.

per serv­ing 542 cal, 23 g fat, 61 mg chol, 263 mg sodium, 79 g carb, 1 g fiber, 61 g sug­ars, 5 g pro.

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