Lemon Angel Food Cupcakes

Lemon Angel Food Cupcakes Recipe
Photo: Becky Luigart-Stayner
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.

Yield:

16 cupcakes (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional Information

Calories 144
Caloriesfromfat 18 %
Fat 2.9 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 28.9 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 58 mg
Calcium 4 mg

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

Preheat oven to 350°.

Place 16 paper muffin cup liners in muffin cups. Set aside.

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.

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.

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.

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.

Note:

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

Greg Patent,

Cooking Light

May 2006
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