blueberry angel cupcakes
From my Mamaw's recipe collection.
prep time
25 Min
cook time
15 Min
method
Bake
yield
2 1/2 dozen
Ingredients
- 11 - egg whites
- 1 cup plus 2 tablespoons cake flour
- 1 1/2 cups sugar, divided
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon grated lemon peel
- FOR THE GLAZE
- 1 cup powdered sugar
- 3 tablespoons lemon juice
How To Make blueberry angel cupcakes
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Step 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.
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Step 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.
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Step 3In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.
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