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Angel Food Cupcakes with Lemon Cream Cheese Frosting
Category: Desserts, Cupcake
Serves:
Rating:
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Ingredients:
1/2 cup cake flour 1/3 cup granulated sugar, plus an additional 1/4 cup, divided use 1/8 teaspoon salt 4 large egg whites 1/2 teaspoon cream of tartar 3/4 teaspoon vanilla extract 4 ounces (1/2 a package) reduced fat cream cheese, softened 1/2 cup confectioners' sugar 1 tablespoon fresh lemon juice 1/2 teaspoon finely grated lemon zest
Directions:
Preheat oven to 375 degrees F. Line 12 muffin cups with liners. In a small mixing bowl, sift together cake flour, 1/3 cup sugar and salt. In a large mixing bowl, using a mixer on medium-high speed, beat egg whites, cream of tartar and vanilla extract until soft peaks form. Gradually beat in the additional 1/4 cup sugar until stiff peaks form; fold in flour mixture in three additions until just combined. Divide batter into muffin cups. Bake at 375 degrees F, for 20-25 minutes, or until golden brown and a toothpick inserted into cake comes out clean. Cool 5 minutes before transferring to wire racks to cool completely. To make the lovely lemon cream cheese frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese, confectioners' sugar, lemon juice and lemon zest until well combined, about 1 minute. Spread or pipe frosting onto cupcakes.