Berry Cupcakes

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Martha Stewart


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3 1/4 cups cake flour (not self-rising), sifted

2 teaspoons baking powder

1 teaspoon coarse salt

8 ounces (2 sticks) unsalted butter, softened

1 3/4 cups sugar

2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract

1 cup whole milk

8 large egg whites, room temperature

1 1/2 pints (3 cups) blueberries

34 raspberries (1/2 pint; about 1 1/3 cups)

Seven-Minute Frosting

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