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Quantity: 22 MAKES Servings
Prep Time: 30 min. Bake 20 min. + cooling
Nutrition Facts:
1 serving (1 each) equals 226 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fibre, 3 g protein.

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Ingredients

5 egg whites
1⁄2 c plus 2 tablespoons butter, softened
1 c sugar, divided
3⁄4 t vanilla extract
2 -. cups cake flour
2 -. teaspoons baking powder
1⁄2 t salt
3⁄4 c milk
ICING:
115 gm cream cheese, softened
1⁄3 c butter, softened
2 c icing sugar
1⁄2 t lemon juice
Assorted fresh fruit

Preparation

1. 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.

2. 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.

3. With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 180° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Frost cupcakes. Top with fruit.

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