Lemon Angel Food Cupcakes

4.0 12
4 stars
(12)
Photo: Becky Luigart-Stayner
Recipe from Cooking Light

Top these lemon-scented angel food cupcakes with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.

Ingredients

  • Cupcakes:
  • 1/2 cup cake flour (about 2 ounces)
  • 3/4 cup powdered sugar
  • 3/4 cup egg whites (about 5 large eggs)
  • 1/8 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons grated lemon rind
  • Lemon Frosting:
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • Edible flowers such as pansies or rosebuds (optional)

Preparation

  1. Preheat oven to 350°.
  2. Place 16 paper muffin cup liners in muffin cups. Set aside.
  3. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
  4. Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
  5. Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
  6. To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.

Notes

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.

Greg Patent,
May 2006

Nutritional Information

  • Calories: 144
  • Calories from fat: 18%
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 28.9g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 58mg
  • Calcium: 4mg