• Preheat the oven to 350° and line a 24-count cupcake tine with paper liners or grease and flour tin. Set aside.

Cupcakes

• Allow eggs whites to sit out at room temperature for 30 minutes before using.
• In a small bowl, mix milk and vanilla together. Set aside.
• In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
• Beat egg whites until stiff peaks form. Fold gently into cake batter.
• Fill cupcake liners ⅔ full.
• Bake at 350° for approximately 18 minutes or until a wooden tooth pick inserted in the center comes out clean.
• Remove from the oven and place the cupcakes on a cooling rack for 10 minutes then remove them from the pans. Let cool completely.
• Once cupcakes are completely cool, remove the center section of each cupcake with a cupcake corer tool. If you do not have one, use a small paring knife and cut a cone shaped opening, making sure not to go all the way to the bottom.

Raspberry Filling

• In a saucepan, add raspberries, sugar, lemon juice, and cornstarch. Stir and cook over medium heat until sauce thickens. Remove from heat and let cool completely.

Buttercream Frosting

• Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
• Divide frosting into three separate bowls. Add food coloring into two of the bowls making two different color pinks. Leave one white.
• Frost the cupcakes once they have cooled completely.