Berry Topped White Cupcakes Food

BERRY-TOPPED WHITE CUPCAKES

Steps:

• 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.

BERRY-TOPPED CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries.

BERRY-TOPPED WHITE CUPCAKES

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
• Beat in vanilla.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Beat egg whites on medium speed until soft peaks form.
• Gradually beat in remaining sugar, about 2 T. 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 mixing bowl, beat cream cheese and butter until smooth.
• Gradually beat in confectioners' sugar and lemon juice.
• Spread over cupcakes.
• Top with berries.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

SIMPLE WHITE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a 12-muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter.
• Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, add to the creamed mixture and mix well.
• Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
• Bake 20 to 25 minutes. Cake is done when it springs back to the touch.