Angel Food Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 lg egg whites3/4 tsp cream of tartar1/4 tsp salt1/2 cup all-purpose flour1/2 cup sugar1/4 cup butternut squash puree1 tsp pure lemon extract1 tsp grated lemon or orange zestFROSTING (optional)1 (8 oz) pkg reduced fat cream cheese1/2 cup carrot puree2 tbsp frozen orange juice concentrate1/8 tsp salt
1. Preheat the oven to 350 F. Line a 12 cup muffing tin with paper baking cups.
2. In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 mins. Add the remaining ingredients; using a rubber spatula, gently fold these ingredients into the egg whites just until combined.
3. Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 mins. Turn the cupcakes out onto a rack to cool.
4. Frosting: Beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread the frosting over the cooled cupcakes.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user COMBATCHICK.
2. In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 mins. Add the remaining ingredients; using a rubber spatula, gently fold these ingredients into the egg whites just until combined.
3. Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 mins. Turn the cupcakes out onto a rack to cool.
4. Frosting: Beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread the frosting over the cooled cupcakes.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user COMBATCHICK.
Nutritional Info Amount Per Serving
- Calories: 108.8
- Total Fat: 3.5 g
- Cholesterol: 10.8 mg
- Sodium: 153.9 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.4 g
- Protein: 3.9 g
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