Name: Blueberry Angel Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Angel Cupcakes

1. 1 cup plus 2 tablespoons cake flour -

2. 1-1/2 cups sugar, divided -

3. 11 large egg whites, room temperature -

4. 1-1/4 teaspoons cream of tartar -

5. 1 teaspoon vanilla extract -

6. 1/2 teaspoon salt -

7. 1-1/2 cups fresh or frozen blueberries -

8. 1 teaspoon grated lemon zest -

9. Glaze: -

10. 1 cup confectioners' sugar -

11. 3 tablespoons lemon juice -

How to cook deliciously - Blueberry Angel Cupcakes

1. Stage

Sift together flour and 1/2 cup sugar three times; set aside.

2. Stage

Add 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.

3. Stage

Fill 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.

4. Stage

In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.