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.

Greg Patent
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
16 servings (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.

  • 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.

  • 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.

  • Bake at 350° for 18 minutes or until lightly browned. Remove from pan; 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, 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.

  • Young Chefs can:

  • Place liners in muffin cups

  • Help sift flour mixture

  • Older Chefs can:

  • Add sugar slowly to egg whites

  • Spread frosting over each cupcake

Nutrition Facts

150 calories; fat 3g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.1g; protein 1.6g; carbohydrates 30.1g; fiber 0.1g; cholesterol 8mg; iron 0.3mg; sodium 58mg; calcium 4mg.
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