In separate bowl, whip 2 egg whites to soft peaks.
Gently fold egg whites into cake batter.
I used a #50 scoop, level, and this was the perfect amount of batter to fill the mini cupcake liners. The batter should make about 48 mini cupcakes. I made 24 minis, and 10 hearts in a slightly larger pan.
The mini cakes baked for 12 minutes in a 350 degree oven, and emerged rich in color, and moist on the interior.
After cooling, frost with a swirl of cream cheese icing. The icing recipe below makes toooo much icing for this small recipe. One third of the recipe should be adequate, unless you choose to totally enrobe your mini cupcakes in cream cheese…which might be a great idea…
Cream Cheese Frosting
1 stick butter (4 oz), softened
8 oz cream cheese, very soft
3 c. powdered sugar
seeds from one vanilla bean or 1 t. vanilla extract
Combine butter and cream cheese well with mixer. Add vanilla. Add powdered sugar. Whip until smooth and spreadable.
I piped a small swirl on each cupcake, as I wanted the red cake to be clearly visible around the edge.
…two delicate bites, or one hungry country girl bite…