Oxmoor House
Yield
16 servings (serving size: 1 cupcake)

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake. This also allows multiple kitchen helpers to give sifting a try. To help with cleanup, place a kitchen towel underneath the sifter and mixing bowl; shake off any mess into the sink or trash can when you're done.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat procedure twice.

Step 4

Beat egg whites, cream of tartar, and salt with a mixer at high speed until frothy. 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. Fold in vanilla and rind. Divide batter evenly among prepared muffin cups.

Step 5

Bake at 350° for 18 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.

Step 6

To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar, beating at low speed just until blended. Add milk and lemon juice; beat until spreading consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with fresh raspberries, if desired.

Step 7

 

Step 8

Young Chefs can:

Step 9

Place liners in muffin cups

Step 10

Help sift flour mixture

Step 11

 

Step 12

Older Chefs can:

Step 13

Add sugar slowly to egg whites

Step 14

Spread frosting over each cupcake

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