Lemon Angel Food Cupcakes

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 30.1g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 58mg
  • Calcium: 4mg

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
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