Lemon Angel Food Cupcakes

Ingredients

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

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place 16 paper muffin cup liners in muffin cups. Set aside.
3. 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.
4. 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.
5. 5. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
6. 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.
7.  
8. Young Chefs can:
9. Place liners in muffin cups
10. Help sift flour mixture
11.  
12. Older Chefs can:
13. Add sugar slowly to egg whites
14. Spread frosting over each cupcake