Meringue-Topped Raspberry Cupcakes

Meringue-Topped Raspberry Cupcakes

  • Servings: 12

No need for frosting on these raspberry-flavored cookies. Raspberry liqueur brings a light, fruity flavor to these special-occasion cupcakes crowned with a crisp meringue topping. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or container. Use a small ice cream scoop to fill cups 2/3 to 3/4 full with batter. This keeps batter in the baking cups and not on the pan where it could make cleanup a chore. And with Reynolds® StayBrite® Baking Cups, you can choose from many different, no-fade beautiful designs to fit any event!

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons 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 teaspoons vanilla
  • 1/2 cup milk
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup sugar
  • 12 raspberries (optional)
  • Reynolds® StayBrite® Baking Cups

Directions

Step 1

Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set pan aside.

Step 2

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.

Step 3

Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake for 15 minutes. Meanwhile, wash beaters thoroughly.

Step 4

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).

Step 5

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.

Step 6

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.

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