Lemon Angel Food Cupcakes
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Ingredients
12 servings
- 3/4 cup superfine sugar (divided)
- 1/2 cup sifted cake flour
- 5 large egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 tsp vanilla extract
- zest of one lemon
- Lemon Glaze (optional)
- Confectioner's Sugar
- Fresh lemon juice
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Preparation
Step 1
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Step 2
2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
Step 3
3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks.With a rubber spatula add in the vanilla and lemon zest, do this very gently!
Step 4
4. Fold in flour mixture, adding it in two or three additions.
Step 5
5. Divide evenly into prepared muffin tins. Fill them pretty full.
Step 6
6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
Step 7
7. Cool on a wire rack.
Step 8
To make the lemon glaze:
Step 9
Combine confectioners sugar with lemon juice. Whisk until smooth. Drizzle on top of cooled cupcakes.
Step 10
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