Cheery Cherry Chip Cupcakes
These scratch-made cupcakes are a great addition to a summer picnic or any dessert table!
My girlfriends and I love to picnic when the weather is pretty, and since we all share a love for sweets I make sure to bring along a cupcake-keeper full of their favorites. Cherry chip is the most popular in our group, and they’re just as cheerful in appearance as they are in taste.
I love making these for birthday parties and showers, too. Their pretty pink hue makes them perfect for any girly get-together. This recipe is versatile too—you can also bake the batter in a 9-inch cake pan and it will be just as moist and delicious as the cupcake version.
The cake recipe is scratch-made, but the icing provides a sweet shortcut. It’s made with delicious Betty Crocker Whipped Vanilla frosting.
To get started, you’ll notice that the recipe’s ingredient list calls for two egg whites stiffly beaten. You’ll simply place two egg whites in a medium bowl and whip on high speed with an electric mixer until the egg whites thicken, and when the beaters are lifted from the bowl the whites will be pulled into standing peaks. Do this first, and set the beaten whites aside for later use.