Sugar Plum Fairy Cupcakes

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 4 egg whites
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups buttermilk
• 1 cup plum jam
• 1 cup sugar
• 2 egg whites
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Edible glitter and coarse sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with jam. Push the tip through the top to fill each cupcake.
4. For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
5. Pipe frosting over cupcakes; sprinkle with glitter and coarse sugar.

butter, sugar, egg whites, vanilla, flour, baking powder, baking soda, salt, buttermilk, plum, sugar, egg whites, water, cream of tartar, vanilla, glitter

Taken from www.tasteofhome.com/recipes/sugar-plum-fairy-cupcakes/ (may not work)