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Berry Cupcakes

1/2 c Butter or margarine, softened
1 ts Vanilla extract
2/3 c Sugar
2 Eggs, separated
1 1/2 c Self-rising flour
1/2 c Milk
1 c Frozen blackberries, blueberries or raspberries, drained

Preheat oven to 350 degrees F. Grease six muffin cups or 3/4 cup capacity custard cups. Beat the butter or margarine, vanilla and sugar until light and fluffy. Beat in the egg yolks, one at a time. Fold in the flour and milk, alternating the tow. Beat the egg whites until soft peaks form and fold into the mixture. Fill the cups halfway with the mixture, then top with berries and the remaining mixture. Bake for 20 to 25 minutes, or until a skewer comes out clean. Serve warm or cold with whipped cream or ice cream, if desired. Serves 6

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