Lemon Angel Food Cupcakes
- Number of Servings: 16
Ingredients
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
Preheat oven to 350°.
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 350° 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.
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 350° 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.
Nutritional Info Amount Per Serving
- Calories: 69.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.1 g
- Protein: 1.7 g
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