Deceptively Delicious Angel Food Cupcakes

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

• Ready In: 35 mins
• Serves: 12

Ingredients

• 5  large  egg whites
• 3⁄4 teaspoon cream of tartar
• 1⁄4 teaspoon salt
• 1⁄2 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 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.