Blueberry Angel Cupcakes

Name: Blueberry Angel Cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 30
Cuisine: American
Ingredients: 355 milliliters fresh or frozen blueberries; 237 milliliters cake flour; 237 milliliters confectioners sugar; 1 teaspoons cream of tartar; 11 egg whites; 3 Tbsps lemon juice; 1 teaspoon grated lemon peel; 1 teaspoons salt; 355 milliliters sugar, divided; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Blueberry Angel Cupcakes a try. This recipe serves 30. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 80 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires blueberries, lemon juice, salt, and sugar. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is typical of American cuisine. It is a good option if you're following a dairy free diet. Users who liked this recipe also liked Angel Food Cupcakes, Angel Food Cupcakes, and Angel Food Cupcakes.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.

Ingredients you will need

Egg Whites

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.

Ingredients you will need

Cream Of Tartar

Blueberries

Egg Whites

Lemon Peel

Vanilla

All Purpose Flour

Sugar

Salt

Fill paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In a small bowl, whisk confectioners' sugar and lemon juice until smooth.

Ingredients you will need

Powdered Sugar

Lemon Juice

Equipment you will use

Whisk

Bowl

Brush over cupcakes.

Ingredients you will need

Cupcakes

Let stand until set.

Equipment

Ingredients

Servings:

355milliliters

fresh or frozen blueberries 237milliliters

cake flour 237milliliters

confectioners' sugar 1teaspoons

cream of tartar 11

egg whites 3Tbsps

lemon juice 1teaspoon

grated lemon peel 1teaspoons

salt 355milliliters

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.