Berry Cupcakes Recipe

Directions

1. 1
   Adjust oven rack to center of oven.
2. 2
   Heat to 325 degrees.
3. 3
   Line muffin pans with baking c.; set aside.
4. 4
   In a medium bowl, sift together flour, baking pwdr, salt, and baking soda; set aside.
5. 5
   In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed till light and fluffy, 3 to 5 min.
6. 6
   With mixer running, add in Large eggs and vanilla extract; beat till combined.
7. 7
   With mixer on low speed, add in 1 c. reserved flour mix; mix till combined.
8. 8
   Add in 1/2 c. buttermilk; combine.
9. 9
   Alternate adding flour mix and buttermilk, ending with flour, till all has been incorporated.
10. 10
    Divide batter proportionately between baking c.. Bake till light golden and a cake tester inserted into middle comes out clean, about 25 to 30 min.
11. 11
    Rotate pans halfway through baking.
12. 12
    Transfer pans to a wire rack to cold.
13. 13
    Make the frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 Tbsp.
14. 14
    cool water.
15. 15
    Set bowl over a pot of rapidly boiling water.
16. 16
    Using a handheld electric mixer, beat mix on medium-low speed for 4 min.
17. 17
    Beat on high speed 3 min more or possibly till soft peaks form.
18. 18
    Remove from heat; add in vanilla.
19. 19
    Continue beating till glossy and spreadable, 3 to 5 min more.
20. 20
    Use frosting immediately.
21. 21
    (Makes 3 c.)
22. 22
    Frost cupcakes with seven-minute frosting.
23. 23
    Decorate with raspberries and blueberries.
24. 24
    This recipe yields 18 to 20 large cupcakes.