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Prep Time: 125 Minutes Cook Time: 15 Minutes |
Ready In: 140 Minutes Servings: 30 |
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Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. Ingredients:
11 egg whites |
1 cup plus 2 tablespoons cake flour |
1-1/2 cups sugar, divided |
1-1/4 teaspoons cream of tartar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1-1/2 cups fresh or frozen blueberries |
1 teaspoon grated lemon peel |
glaze: |
1 cup confectioners' sugar |
3 tablespoons lemon juice |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.
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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