Because I had a new cake stand I had to make cupcakes, of course. Here's what I decided to try.
Lemon Angel Food Cupcakes adapted from Cooking Light
Ingredients (altitude changes, 5000 ft)
- 1/2 cup cake flour (+ 1 T.)
- 3/4 cup powdered sugar (-1 t.)
- 3/4 cup egg whites (use carton egg whites, it's so much easier)
- 1/8 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (-1 1/2 t.)
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoon 1% low-fat milk
- 2 to 4 tablespoons freshly squeezed lemon juice
- Edible flowers such as pansies or rosebuds (optional, but fun!)
Preheat oven to 375°.
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; sift a total of 3 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, that barely fall over, form. At low speed add 1/2 cup granulated sugar, 1 tablespoon at a time and close to the beaters, beating until peaks form that are not completely stiff or too dry. (Overbeating causes the cake to collapse at this altitude.) Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind. (Careful with the folding you don't want the cake to deflate)
Fill cupcake cups about 2/3 full. Bake at 375° for 16 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; add the remaining 2 cups of powdered sugar and beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread lemon frosting over each cupcake. I garnished with sugared rose petals.
Until next time -Kyle