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© Meredith Corporation. All rights reserved. Used with permission.
In a very large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift flour and 1/2 cup sugar together 3 times; set aside. Line popover pans or 12 jumbo (3-1/4-inch) muffin cups with large paper bake cups. Preheat oven to 350°F.
Add cream of tartar, vanilla, almond extract and salt to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
Sift one-fourth of the flour mixture over the beaten egg whites; fold in gently. Repeat, folding in the remaining flour mixture by fourths.
Spoon half of the batter into the popover pans or muffin cups, filling about half full. Sprinkle a few berries onto each, then top with another large dollop of batter and the remaining berries. Mound the remaining batter over the berries (the cups will be very full).
Bake for 15 to 18 minutes or until the tops are golden brown and spring back when lightly touched with a finger. Cool the cupcakes in the pan on a wire rack. To remove, run a knife around edges. If desired, wrap with new paper bake cups and tie with ribbon.