Blueberry Angel Cupcakes

Submitted by shawnajean

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

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 30

ingredients

• Cupcakes

• 11 egg whites
• 1 cup cake flour
• 2 tablespoons cake flour
• 1 1⁄2 cups sugar, divided
• 1 1⁄4 teaspoons cream of tartar
• 1⁄2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1 1⁄2 cups blueberries (fresh or frozen)

• Glaze

• 1 cup confectioners' sugar
• 3 tablespoons lemon juice

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.