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Instructions |
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Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer
whip the whites on medium speed for 3 to 4 minutes or until the
whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the
whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
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In a separate medium mixing bowl combine the flour and baking
powder and mix well.
Sift the dry ingredients into the egg whites a little at a time,
gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined
with cupcake papers. Bake the cupcakes for 15 to 20 minutes or
until they have colored and gently spring back when pushed with
a finger.
Remove from the oven and cool the cupcakes at room temp.
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While the cupcakes are baking, puree the raspberries in a
blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook
over medium heat for 5 to 7 minutes or until the puree reduces
slightly.
Cool completely.
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Place the cream cheese into a medium mixing bowl and fold the
puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the
cupcakes, garnish each with one raspberry and serve.
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Originally Submitted
5/14/2013
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