Total Time
22mins
Prep 5 mins
Cook 17 mins

Like angel food cake, these yummy cupcakes don't last long. They're so light and airy that they melt in your mouth

Ingredients Nutrition

Directions

  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
  2. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
  3. 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. In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield:2-1/2 dozen.

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