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1
Preheat the oven to 325u00b0F.
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2
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
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3
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
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4
Fold in the yogurt.
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5
In a separate medium mixing bowl combine the flour and baking powder and mix well.
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6
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
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7
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
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8
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
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9
Remove from the oven and cool the cupcakes at room temperature.
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10
While the cupcakes are baking, puree the raspberries in a blender until smooth.
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11
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
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12
Cool completely.
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13
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
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14
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
