Lemon Angel Food Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. Ingredients:
1/2 cup cake flour (about 2 ounces) |
3/4 cup powdered sugar |
3/4 cup egg whites (about 5 large eggs) |
1/8 teaspoon salt |
3/4 teaspoon cream of tartar |
1/2 cup granulated sugar |
1/2 teaspoon vanilla extract |
2 teaspoons grated lemon rind |
1/4 cup butter, softened |
2 cups powdered sugar |
1 tablespoon 1% low-fat milk |
1 to 2 tablespoons freshly squeezed lemon juice |
edible flowers such as pansies or rosebuds (optional) |
Directions:
1. Preheat oven to 350°.
2. Place 16 paper muffin cup liners in muffin cups. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
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