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Dz3 cups raspberries (3/4 pound)R;[3s@6Yp
1/4 cup plus 2 tablespoons granulated sugarA:JLU+UZ        ]
4 teaspoons cornstarch dissolved in 4 teaspoons of water%Q4e*Bo,h@h#]'R
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1 cup cake flour
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~r9mRG9o'_#oh1/2 cup confectioners' sugary:j(W G$A|(z5G{)v/m&o
10 large egg whites (1 1/4 cups), at room temperature
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M!{1/2 teaspoon salt
4G1NY*Xj-i八度網上論壇1 plump vanilla bean, split, seeds scrapedforum.8cyber.com'\n        T`5p,v.ZO
1 teaspoon cream of tartar
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GLAZEforum.8cyber.com/jODTkw1R
1 1/2 cups confectioners' sugar八度網上論壇fu}ib
1 1/2 tablespoons butter, melted
@]/Z8OL1 1/2 tablespoons waterGcn0cw        [}1A
Pinch of salt
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J2M        Q!U)[xM        h,nforum.8cyber.comNutrition InfoServing size: 18 cupcakes'w!{j1e'P%e
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Calories: 162 kcalforum.8cyber.com5p%PL8n9n9n
Carbohydrates: 35 g
s3d        p*X1Cforum.8cyber.comDietary Fiber: 1 gG        lBCAH8?
Fat: 1 g-]*CMX
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Protein: 2 g
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o2m八度網上論壇Sugars: 26 g 八度網上論壇4m$L,ic/hc]e,L


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MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
}%Tj%P8}+s,D7q八度網上論壇MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325 degrees F. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.R6ir6RQ0Ev*Y}        pq
Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
)[u4p{&|FUsing 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.八度網上論壇1_6Ms;xw
MAKE THE GLAZE: 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.
!E&[;b}3s+U*AFi5^        Q八度網上論壇Yield: 18 servings (Serving size: 18 cupcakes)
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小楠註: Thank you for updating the ingredient list.  I have combined the two posts.}6}"p6O]$pY_Z5I

$XXL#B"B[ 本帖最後由 倩楠 於 2006-11-11 03:43 AM 編輯 ]