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Cupcakes, Lemon Angel Food (D/P, TNT)
Source: Cooking Light Magazine
Yield: 16 cupcakes

1/2 cup cake flour (2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 teaspoon lemon rind, grated

1/4 cup butter, softened
2 cups powdered sugar
1-1/2 tablespoon lemon juice, freshly squeezed
1 tablespoon 1% low-fat milk
Edible flowers or dragees, optional

Make Cupcakes:
Preheat oven to 350°F.

Place 16 paper muffin cup liners into muffin cups. Set aside. I used mini-muffin tins.

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 2 more 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°F for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.

Make Frosting and Assembly:
Beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed until just blended. Add milk and lemon juice as needed to adjust the consistency.

Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible flowers or dragees, if desired.

Poster's Notes:
I used pareve and transfat-free spread for the butter called for in the frosting.

For the frosting, I used a little more lemon juice and added water by the 1/2 teaspoon until I had the right consistency.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A