Lemon Angelfood Cupcakes With Guiltless Lemon Meringue Frosting.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
For the cupcakes:1/2 cup all purpose flour1 1/4 cups granulated sugar3/4 cup egg whites (about 5 large eggs)1/8 teaspoon salt3/4 teaspoon cream of tartar1/2 teaspoon vanilla extractgrated zest of 1 large lemonFor the frosting:4 large egg whites1/2 cup sugar1 teaspoon lemon juicegrated zest 1 large lemonpinch of cream of tartarpinch of salt
Preheat oven to 350F (170C).
1. Measure the flour into a medium sized bowl by spooning into a 1/2 cup dry measuring cup and leveling with a knife, before tipping into the bowl.
2. Whisk for about a minute to remove any lump.
3. Put egg whites and salt into the bowl of a stand mixer and beat at high speed until frothy (about 1 minute).
4. Add the cream of tartar and beat until soft peaks form.
5. Add the sugar a little at a time, making sure that it's fully incorporated before adding more.
6. Sprinkle half of the flour over the top of the meringue and gently fold it in , just until the flour is mixed in.
7. Repeat with the rest of the flour fold in the lemon zest and
vanilla.
8. Divide the batter evenly into the cupcake liners and use an offset spatula or the back of a spoon to smooth the tops of the cupcakes.
9. Bake for 18-20 minutes, until the tops are lightly browned. Let the cupcakes cool while you make the frosting.
To Make The Frosting:
1. Put the egg whites, lemon juice, cream of tartar and salt in a saucepan set over medium heat.
2. Whisk the mix constantly until the sugar is completely dissolved, about 2-3 minutes.
3. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat at high speed until the meringue is cool and holds a soft peak.
4. Add the lemon zest and a few drops of your favorite soft gel paste color (optional) and continue beating until it holds a stiff peak.
5. Frost the top of each cupcake and enjoy!
Makes 16 cupcake size servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DESIGNCHICK67.
1. Measure the flour into a medium sized bowl by spooning into a 1/2 cup dry measuring cup and leveling with a knife, before tipping into the bowl.
2. Whisk for about a minute to remove any lump.
3. Put egg whites and salt into the bowl of a stand mixer and beat at high speed until frothy (about 1 minute).
4. Add the cream of tartar and beat until soft peaks form.
5. Add the sugar a little at a time, making sure that it's fully incorporated before adding more.
6. Sprinkle half of the flour over the top of the meringue and gently fold it in , just until the flour is mixed in.
7. Repeat with the rest of the flour fold in the lemon zest and
vanilla.
8. Divide the batter evenly into the cupcake liners and use an offset spatula or the back of a spoon to smooth the tops of the cupcakes.
9. Bake for 18-20 minutes, until the tops are lightly browned. Let the cupcakes cool while you make the frosting.
To Make The Frosting:
1. Put the egg whites, lemon juice, cream of tartar and salt in a saucepan set over medium heat.
2. Whisk the mix constantly until the sugar is completely dissolved, about 2-3 minutes.
3. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat at high speed until the meringue is cool and holds a soft peak.
4. Add the lemon zest and a few drops of your favorite soft gel paste color (optional) and continue beating until it holds a stiff peak.
5. Frost the top of each cupcake and enjoy!
Makes 16 cupcake size servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DESIGNCHICK67.
Nutritional Info Amount Per Serving
- Calories: 109.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 67.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 0.2 g
- Protein: 2.7 g
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