Lemon Angel Food Cupcakes
Lemon Angel Food Cupcakes might be just the dessert you are searching for. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 152 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt, lemon juice, milk, and a few other ingredients on hand, you can make it.
Place 16 paper muffin cup liners in muffin cups. Set aside.
Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat procedure twice.
Beat egg whites, cream of tartar, and salt with a mixer at high speed until frothy.
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. Fold in vanilla and rind. Divide batter evenly among prepared muffin cups.
Bake at 350 for 18 minutes or until lightly browned.
Remove from pan; cool completely on a wire rack.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar, beating at low speed just until blended.
Add milk and lemon juice; beat until spreading consistency.
Spread 2 tablespoons lemon frosting over each cupcake.
Garnish with fresh raspberries, if desired.
Place liners in muffin cups
Add sugar slowly to egg whites
Spread frosting over each cupcake