meringue-topped raspberry cupcakes

By apachefreight

Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 egg yolks
• 3 tablespoons raspberry liqueur or raspberry juice blend
• 1-1/2 teaspoon vanilla
• 1/2 cup milk
• 4 egg whites
• 1/4 teaspoon cream ot tartar
• 2/3 cup sugar
• 12 raspberries (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line twelve 2-1/2-inch cuffin cups with bake cups or lightly coat muffin with nonstick spray for baking; set pan aside.

2. In a small bowl, stir together flour, baking powder, and salt; set aside. In a largebowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed for 1 minute. Add egg, egg yolks, raspberry liqueur, vanilla; beat until combine. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combine.

3. Spoon batter into the prepred muffin cups, filling each three-fourths full. Bake for 15 minutes.

4. Meanwhile, wash beaters throughly. For meringue: In a medium bowl, combine egg whites and cream of tartar. Beat on medium soft peaks form (tis curl). Gradually add the 2/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straigh).

5. Pipe or spoon meringue on top of cupcakes. If desired, place a raspberry on top of each cupcake, pressing into mergingue. Bake for 8 to 10 minutes more or until meringue is lightly browned.

6. Cool cupcake in pan on a wire rack for 5 minutes. Remove from pan; cool slightly. Serve warm. (or cover loosely and chill for up to 4 hours before serving.) Makes 12 cupcakes.