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Ingredients

• FILLING
• 3 cups raspberries (3/4 pound)
• 1/4 cup plus 2 tablespoons granulated sugar
• 4 teaspoons cornstarch dissolved in 4 teaspoons of water
• CUPCAKES
• 1 cup cake flour
• 1/2 cup confectioners' sugar
• 10 large egg whites (1 1/4 cups), at room temperature
• 1/2 teaspoon salt
• 1 plump vanilla bean, split, seeds scraped
• 1 teaspoon cream of tartar
• 3/4 cup granulated sugar
• GLAZE
• 1 1/2 cups confectioners' sugar
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons water
• Pinch of salt

Description

Bakespace