Lemon Angel Food CupcakesSubmitted by: AGARDA
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
Place 16 paper muffin cup liners in muffin cups. Set aside.
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.
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 350Â° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user AGARDA.