Berry Cupcakes

Name: Berry Cupcakes
Ingredients: 3 cups all purpose flour sifted; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 1 cup unsalted butter room temperature; 2 cups sugar; 5 eggs lrgs; 2 teaspoons pure vanilla extract; 1 cup buttermilk; raspberries; blueberries; 3 cups all purpose flour sifted; 2 egg whites lrgs; 1 cup superfine sugar; 2 teaspoons light corn syrup; 1 teaspoon cream of tartar; 1 teaspoon pure vanilla extract

17 ingredients

6 steps

Ingredients

3 cups all purpose flour sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter room temperature
2 cups sugar
5 eggs lrgs
2 teaspoons pure vanilla extract
1 cup buttermilk
raspberries
blueberries
3 cups all purpose flour sifted
2 egg whites lrgs
1 cup superfine sugar
2 teaspoons light corn syrup
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions

1

Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
2

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
3

With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
4

Divide batter evenly between baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, about 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
5

Make the frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 tablespoons cold water. Set bowl over a pot of rapidly boiling water. Using a handheld electric mixer, beat mixture on medium-low speed for 4 minutes. Beat on high speed 3 minutes more or until soft peaks form. Remove from heat; add vanilla. Continue beating until glossy and spreadable, 3 to 5 minutes more. Use frosting immediately. (Makes 3 cups)
6

Frost cupcakes with seven-minute frosting. Decorate with raspberries and blueberries.