Just made these cupcakes over the weekend for a dinner event and overall, the cupcake turned out really nice and moist / fluffy with just a hint of lemon; exactly as expected. The icing was not my favorite - the powdered sugar just gave it a chemically flavor, so I added more lemon and then grated a strawberry into the mix. That improved the flavor, but I thought the icing was just way too sweet for these delicate cakes. You need the full two cups of sugar to stabilize the icing and get it fluffy, so I'm not sure if the icing can be "saved" from itself in this one. I would opt for a meringue or other whipped icing to replace this heavy / sugary sweet version to make these 4 or 5 star cupcakes. Also note, the cupcake wells will be full (almost overbriming), but the cakes themselves will be very small in size after bake time. Worth a go for the cake itself; pass on the icing. Enjoy!
Lemon Angel Food Cupcakes
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.
More From Cooking Light
- 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
- 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)
- 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.
Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.
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