Angel Food Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Angel Food Cupcakes calories by ingredient
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Introduction

with Butternut Squash and carrot purees with Butternut Squash and carrot purees
Number of Servings: 12

Ingredients

    5 lg egg whites
    3/4 tsp cream of tartar
    1/4 tsp salt
    1/2 cup all-purpose flour
    1/2 cup sugar
    1/4 cup butternut squash puree
    1 tsp pure lemon extract
    1 tsp grated lemon or orange zest

    FROSTING (optional)
    1 (8 oz) pkg reduced fat cream cheese
    1/2 cup carrot puree
    2 tbsp frozen orange juice concentrate
    1/8 tsp salt

Directions

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.

TAGS:  Snacks | Snack | Snacks Snack |

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