Blueberry Angel Cupcakes
Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. —Kathy Kittell, Lenexa, Kansas
Ingredients
- 1 cup plus 2 tablespoons cake flour
- 1-1/2 cups sugar, divided
- 11 large egg whites, room temperature
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-1/2 cups fresh or frozen blueberries
- 1 teaspoon grated lemon zest
- glaze:
- 1 cup confectioners' sugar
- 3 tablespoons lemon juice
Directions
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1Sift together flour and 1/2 cup sugar three times; set aside.
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2Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest.
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3Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
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4In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.
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