Perfectly Sweet Raspberry Cupcakes with Royal Icing On Top
Serving Size / Yield
- 4 C. confectionery sugar
- 3 med. egg whites
- 1/2 tsp. water
- 1 stick unsalted sweet cream butter
- 3/4 C. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 lg. eggs
- 2 Tbs. minced dried raspberries
- 1/2 C. milk
- 1 1/3 C. flour
Mix the first three ingredients by hand or in a stand mixer until white and thickened. Cover and place into the refrigerator.
Mix all remaining ingredients except the eggs and flour in a stand mixer. Gradually add the eggs, and keep the mixer going. When it forms a better, place tablespoons of the batter into paper-lined mini muffin tins. Bake for 15 minutes, or until you can insert a knife into the center and it comes out clean. While the cupcakes bake, remove the royal icing from the fridge and allow it to come to room temperature.
When cupcakes are done, cool on a wire rack and ice when cooled.