Polka-Dot Cupcakes 1 and 1/2 cups egg whites (10-12) 1 cup sifted cake flour 1/2 cup sugar 1 and 1/2 teaspoons cream of tartar 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 teaspoon salt 3/4 cup sugar 1 cup assorted fresh raspberries, blueberries, blackberries and strawberries ,diced. In a very large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile sift cake flour and 1/2 cup sugar together 3 times, set aside. Grease 12 popover pans or jumbo muffin cups, line with large paper baking cups. Preheat oven to 350*f. Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time. Sift one forth of the cake flour mixture over beaten egg whites, fold in gently. Repeat, folding in the remaining flour mixture by fourths. Spoon half the batter into popover pans or muffin cups, filling about half full. Sprinkle a few berry pieces on top of each, then top with another large dollop of batter and remaining berries. Mound remaining batter over fruit pieces. (cups will be very full) Bake for 15-18 minutes or until tops are golden and spring back when touched. Cool on a wire rack in the pan. To remove, run a knife around edges. If desired, wrap with a new paper cup and tie with ribbon. Makes 12 cupcakes. Enjoy! Love, Marie - Gingercupboard