Triple Berry-Filled Cupcakes

1. Put the berries in a saucepan over medium heat. Stir and heat for a few minutes until the berries start to break down. Add 1/2 cup of sugar, confectioners’ sugar and lemon juice. Stir until the mixture thickens. Set aside and allow it to cool.

2. Preheat oven to 350 F. Line a cupcake tin with 12 liners.

3. In a medium bowl mix together flour, baking powder, baking soda, and salt.

4. In a large bowl using an electric mixer, combine butter and the remaining cup of sugar.

5. Whisk in egg whites, milk, yogurt and vanilla extract.

6. Gradually add the dry ingredients into the wet, stirring to make sure there are no lumps. The batter will be thick and luxurious.

7. Fill the cupcake liners evenly with the batter and bake for 20 minutes. Remove from oven and let them cool completely

8. Use a sharp knife to cut a hole in the center of each cupcake, about 1/2 inch deep (don’t cut all the way to the bottom). Put the berry filling into a piping bag or a zip-top bag with the corner snipped off.

9. Fill the cupcakes with 1 teaspoon of berry filling each. Frost with your favorite icing. (I chose strawberry.)