Recipe: Lemon Angel Food Cupcakes

Ingredients

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Sift together the cake flour and ¼ cup of superfine sugar in a small bowl.
3. In a large bowl, beat the egg whites until foamy, then add cream of tartar and salt. Gradually add the remaining ½ cup of superfine sugar while beating to soft peaks.
4. Gently fold in the vanilla and lemon zest.
5. Gradually fold in the flour mixture in two or three additions.
6. Divide the batter evenly into the prepared muffin tins, filling them fairly full.
7. Bake for 16-18 minutes until golden brown and the tops spring back when touched.
8. Cool on a wire rack. For the glaze, whisk together confectioner's sugar and lemon juice until smooth and drizzle over cooled cupcakes.

Servings

12 cupcakes

Calories

120

Total fat

Total carbohydrates

28g

Total protein

Sodium

50mg

Cholesterol

0mg