This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.
w/Raspberry White Chocolate Frosting:
1 tablespoon baking powder
1/3 teaspoon salt
4 1/2 large egg whites at room temp
1 cup + 2 tablespookns whole milk at room temp
1 1/2 sticks unsalted butter at room temp, cut into tablespoons
1 cup + 2 tablespoons sugar
1 1/2 teaspoon vanilla
1 3/4 cup powdered sugar
1/2 cup raspberries, pureed & strained
4 ounces white chocolate finely chopped
Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a small bowl; set aside.
Add the flour mixture in 4 additions, alternatively with the egg white/milk mixture. Begin and end with flour mixture. Beat until smooth on low-medium speed after each addition.
Fill cupcake holders. Bake for 25 minutes. Cool