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A very festive dessert to tie in the fresh fruits of summer... Put the berries with the cupcakes, whip up the cream, and have a great time-it's summer. Makes 12 regular cupcakes Cupcake Making 20 minutes Ingredients: Topping: Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners. Put the blueberries in a small bowl and stir them gently with 1
tablespoon of the flour. Sift the remaining 1 cup plus 3 tablespoons
flour, the baking powder, and salt into a medium bowl; set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Beat in the egg whites in 2 additions mixing until smoothly blended. Add the vanilla and almond extract and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture, until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and raspberries into the batter. Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely. Make the topping. In a large bowl, using an electric mixer on
medium-high speed, beat the cream, powdered sugar, and vanilla until
firm peaks form. Using a thin metal spatula, spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Refrigerate and serve cold. |
