Raspberry Swirl Cupcakes

These cupcakes and I go way back.  I have been making these for a long time now - way before cupcakes were trendy.  I found this recipe in Food & Wine - one of my first issues as a matter of fact.  What I like about these little guys is that they are (relatively) guilt free.  The cake itself is angel food cake and the filling is made from fresh raspberries.  I think they are a great baked treat for right now - when raspberries are in season.  Also Laurie, your girls will be especially big fans of these - they turn out pink and SO girlie. 

Filling:
3 cups raspberries
1/4 lb plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons water

Cupcakes:
1 cup cake flour
1/2 cup confectioner's sugar
10 large egg whites at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split lengthwise, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

Glaze:
1 1/2 cups confectioner's sugar
1 1/2 tablespoons unsalted butter, melted
1 1/2 tablespoons water
pinch of salt

Make the filling:
In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries until very soft and broken down, about 5 minutes.  Strain the raspberries puree into a bowl and discard the seeds.  Return the puree to the saucepan.  Add the remaining 1/2 cup raspberries and the dissolved cornstarch and bring to a boil.  Cook, gently crushing the berries, until the raspberry filling is glossy and thickened, about 3 minutes or so.  Let cool then refrigerate until firm, about 1 hour.

Make the Cupcakes:
Preheat the oven to 325 degrees.  Set foil muffin cups on a rimmed baking sheet, or just use paper cupcake liners in a cupcake pan.  Both are totally fine.  In a small bowl, combine the cake flour with the confectioner's sugar.  In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.  Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy.  Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated. 

Spoon the batter into the muffin cups.  Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden.  Transfer the cupcakes to a rack to cool.

Using a wooden skewer, poke a 1/4 inch hole in the top of each cupcakes.  Using a pastry bag fitted with a plain 1/4 inch tip, pipe about 1 tablespoon of the into each cupcake.

Make the Glaze:
In a small bowl, stir together all of the ingredients.  Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes.  Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes.

Eating the Cupcakes:
Enjoy yo!