Lemon Angelfood Cupcakes With Guiltless Lemon Meringue Frosting.
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Lemon Angelfood Cupcakes With Guiltless Lemon Meringue Frosting. calories by ingredient
Introduction
Need a sweet treat but don't want to blow the calorie budget? These melt in your mouth cupcakes topped with fluffy lemon meringue frosting are just the ticket. And they're only 110 calories including the frosting! Need a sweet treat but don't want to blow the calorie budget? These melt in your mouth cupcakes topped with fluffy lemon meringue frosting are just the ticket. And they're only 110 calories including the frosting!Number of Servings: 16
Ingredients
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For the cupcakes:
1/2 cup all purpose flour
1 1/4 cups granulated sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
grated zest of 1 large lemon
For the frosting:
4 large egg whites
1/2 cup sugar
1 teaspoon lemon juice
grated zest 1 large lemon
pinch of cream of tartar
pinch of salt
Directions
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.