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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 30 |
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Like angel food cake, these yummy cupcakes don't last long. They're so light and airy that they melt in your mouth Ingredients:
11 egg whites |
1 cup cake flour |
2 tablespoons cake flour |
1 1/2 cups sugar, divided |
1 1/4 teaspoons cream of tartar |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1 1/2 cups blueberries (fresh or frozen) |
1 cup confectioners' sugar |
3 tablespoons lemon juice |
Directions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
2. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
3. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
4. In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield:2-1/2 dozen.
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