Ingredients:
12 egg whites, room temperature
1 1/2 tsp. cream of tartar
3/4 c. sugar
2 tsp. vanilla
1 1/8 c. flour
1 3/4 c. powdered sugar
1/4 tsp. salt
Puree:
1 c. strawberries, chopped
1/3 c. sugar
2 Tbs. honey
1 tsp. vanilla
Preheat oven to 350 degrees with rack in the middle of the oven. Line your muffin tins with liners. In a medium bowl, sift the flour, powdered sugar and salt together and set aside. In an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat again until soft peaks form. Add the sugar and vanilla and beat until slightly thickened. Fold in the dry ingredients slowly until well incorporated. Once the batter is smooth, pour into the liners.
Meanwhile, add the puree ingredients into a food processor or blender and puree until you have a smooth consistency (smaller pieces of strawberry is fine). Swirl 1 tsp. of the puree on top of each cupcake. Bake for 18 minutes in the oven. Let cool fully on wire racks before putting into a container.
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