Are you looking for a new type of cupcake to serve to your friends, family and/or guests?  Well, here is one which I tried and loved.  It is on the light side, easy to prepare and easier to eat!  I made the raspberry filling from fresh berries and if you have a guilty feeling, just remember that raspberries are high in antioxidants and rich in vitamin C, potassium and iron. 

THE CUPCAKE BATTER/MIXTURE

1      Cup cake flour

1/2   Cup Powdered Sugar

10    Extra Large Egg Whites

1/2   Tsp. Salt

1      Tsp. Cream of Tartar

3/4   Cup Granulated Sugar

2      Tsp. Vanilla Extract

THE RASPBERRY FILLING

3      Cups Fresh Raspberries (frozen can be used too)

1/4   Cup,  plus 2 Tbsp. Sugar

4      Tsp. Cornstarch dissolved in 4 Tsp. Cold Water

THE GLAZE

1 1/2  Cup Powdered Sugar

1 1/2  Tbsp. Butter, melted

1 1/2  Tbsp. Cold Water

Pinch of Salt

PREPARATION DIRECTIONS

THE GLAZE:

In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over high heat, crushing the berries, until soft and broken down. (approximately 5 minutes) Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan and add remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is thick, about 3 minutes.  Let cool, then refrigerate until firm, about 1 hour.

1. Preheat the oven to 325°.
2.  In a small bowl, combine the cake flour with the powdered sugar.
3. In a large bowl, combine the egg whites with the salt, vanilla extract and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until fully incorporated.
4. Spoon the batter into muffin pan or muffin cups.
5. Bake for 13 to 15 minutes.  Remove and cool on a rack. 
6. Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
7. In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes.  Transfer the cupcakes to a platter and serve.