Lemon Angel Food Cupcakes
Lemon Angel Food Cupcakes requires approximately 45 minutes from start to finish. For 24 cents per serving, you get a dessert that serves 16. One serving contains 150 calories, 2g of protein, and 3g of fat. This recipe is typical of American cuisine. Head to the store and pick up granulated sugar, milk, cream of tartar, and a few other things to make it today.
Instructions
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.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended.
Add milk and lemon juice; beat until fluffy.
Add more lemon juice as needed to adjust the consistency.
Spread 2 tablespoons lemon frosting over each cupcake.
Garnish with edible pansies and rosebuds, if desired.