Lemon Angel Food Cupcakes

Lemon Angel Food Cupcakes
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup butter, softened
  • Edible flowers such as pansies or rosebuds (optional)
  • 2 cups powdered sugar
  • Cupcakes:
  • ¾ cup powdered sugar
  • 2 teaspoons grated lemon rind
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • + 8 more ingredients
    • 1/8 teaspoon salt
    • ¾ cup egg whites (about 5 large eggs)
    • Lemon Frosting:
    • 1 tablespoon 1% low-fat milk
    • ½ cup cake flour (about 2 ounces)
    • ½ teaspoon vanilla extract
    • ½ cup granulated sugar
    • ¾ teaspoon cream of tartar

Preheat oven to 350°. 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 sp...

View full recipe at My Recipes

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