Berry sponge cupcakes

Happy 4th of July - thought I had to make these low fat colorful berry cup keyks.  This cupcake is also good for people with diabetis.

1 1/2 cups egg whites (10 eggs)

1 cup sifted cake flour

1/2 cup sugar

1 1/2 tsps cream of tartar

1 tsp vanilla

1/2 tsp almond extract

1/2 tsp salt

3/4 cup stevia sugar if stevia is not available (use 1/2 cup of regular sugar)

Mix all dry ingredients in separate bowl (I just dump all these in my sifter cup)

1 cup assorted fresh berries (I used strawberries, raspberries, black and blue berries)

Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 2 tsp at a time and continue beating.

Sift 1/4 of the cake flour mixture over beaten egg whites, fold gently not beat. Repeat folding in the remaining flour mixture.

Spoon half (not 3/4) of the batter into the liner muffin tins.  Sprinkle the berries. Bake for 18 minutes.

For frosting: You can use a low fat cream cheese frosting.  Just follow a regular cream cheese frosting but do not use butter. Use low fat milk and about 2 cups of powdered sugar.