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
3
Food & Wine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter