blueberry angel cupcakes
From my Mamaw's recipe collection.
►
yield
2 1/2 dozen
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For blueberry angel cupcakes
-
11egg whites
-
1 cplus 2 tablespoons cake flour
-
1 1/2 csugar, divided
-
1 1/4 tspcream of tartar
-
1 tspvanilla
-
1/2 tspsalt
-
1 1/2 cfresh or frozen blueberries
-
1 tspgrated lemon peel
- FOR THE GLAZE
-
1 cpowdered sugar
-
3 Tbsplemon juice
How To Make blueberry angel cupcakes
-
1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside. 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 peel.
-
2Fill 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.
-
3In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT