Deceptively Delicious Angel Food Cupcakes

gourmetmomma's Note:

This is from Jessica Seinfeld's book. She serves it with a carrot cream cheese icing (posted separately)

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 5 large egg whites
• ¾ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ cup all-purpose flour
• ½ cup sugar
• ¼ cup cooked winter squash puree
• 1 teaspoon lemon extract
• 1 teaspoon grated lemon zest or 1 teaspoon grated orange zest

Directions:

1. Preheat oven to 350. Line muffin cups with cupcake papers.
2. In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
3. Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
4. Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
5. Cool on a rack and then frost.

Reviews

[Italian_mama]

This recipe is great!! I made mine with a mashed riped banana and vanilla extract in replace of the squash and lemon.