Pancreatic Cancer Awareness

Facts about Pancreatic Cancer

Help spread awareness about Pancreatic Cancer by sharing a cupcake with the information

For the cupcakes:

1 cup cake flour

1 1/2 cups granulated sugar

1/4 tsp. salt

12 large egg whites

1 tsp. vanilla extract

1 1/2 tsp. cream of tartar

For the buttercream:

1 stick unsalted butter, softened

6 ounces fresh blackberries, pureed and strained

1/2 teaspoon lemon juice

3 cups powdered sugar

food coloring, if desired

To make the cupcakes:

1. Adjust oven racks to the two lowest positions. Preheat the oven to 375F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
2. Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream:
3. Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency. Add food coloring if you wish and mix until everything is a solid color. Pipe or spread onto cooled cupcakes.