Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 5

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.

Greg Patent
Recipe by Cooking Light May 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
16 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Nutrition Facts

144 calories; calories from fat 18%; fat 2.9g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.1g; protein 1.6g; carbohydrates 28.9g; fiber 0.1g; cholesterol 8mg; iron 0.3mg; sodium 58mg; calcium 4mg.
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