Sunday, March 15, 2009

Lemon Angel Food Cupcakes
From Jocelyn Denyer
½ cup cake flour (about 2 ounces)
¾ cup powdered sugar
¾ cup egg whites (about five large eggs)
1/8 teaspoon salt
¾ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon rind Lemon
¼ cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. 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 ¾ 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 one minute). Add cream of tartar, and beat until soft peaks form. Add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white, ¼ cup at a time; fold in after addition. Stir in vanilla and rind. Divide batter evenly among prepared muffin cups. Bake at 350 degrees for 18 minutes or until lightly browned. Remove from pan. Let cool completely on 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.

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