Meringue-Topped Raspberry Cupcakes
teaspoons baking powder
tablespoons raspberry liqueur or raspberry juice blend
teaspoon cream of tartar
- Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups or lightly coat muffin cups with nonstick spray for baking; set pan aside.
- In a small bowl, stir together flour, baking powder, and salt; set aside. In a large bowl, 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, and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake for 15 minutes. Meanwhile, wash beaters thoroughly.
- In a medium bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add the 2/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
- Pipe or spoon meringue on top of cupcakes. If desired, place a raspberry on top of each cupcake, pressing into meringue. Bake for 8 to 10 minutes more or until meringue is lightly browned.
- Cool cupcakes 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.