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1
MAKE THE GLAZE In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes.
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2
Strain the raspberry puree into a small bowl and discard the seeds.
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3
Return the puree to the saucepan.
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4
Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil.
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5
Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes.
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6
Let cool, then refrigerate until firm, about 1 hour.
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7
MAKE THE GLAZE Preheat the oven to 325.
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8
Set 18 foil muffin cups on a rimmed baking sheet.
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9
In a small bowl, combine the cake flour with the confectioners' sugar.
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10
In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.
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11
Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy.
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12
Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
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13
MAKE THE GLAZE Spoon the batter into the muffin cups.
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14
Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden.
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15
Transfer the cupcakes to a rack to cool.
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16
MAKE THE GLAZE Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes.
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17
Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
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18
MAKE THE GLAZE In a small bowl, stir together all of the ingredients.
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19
Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes.
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20
Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes.
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21
Transfer the cupcakes to a platter and serve.
