Lemon Angel Food Cupcakes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Greg Patent
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 th
Ingredients
- 2 ounces cake flour (about 1/2 cup)
- 3/4 cup powdered sugar
- 3/4 cup egg whites (about 5 large eggs)
- 3/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
Instructions
- Preheat oven to 350 °.
- 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.
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