Lemon Angel Food Cupcakes

Lemon Angel Food Cupcakes(Adapted from CL)

Batter

1/2 cup cake flour
3/4 cup confectioners' sugar
5 large egg whites
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon zest

Frosting

1/4 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1-2 tablespoons freshly squeezed lemon juice


Preheat oven to 350

Line a 12 cup muffin tin with muffin papers.

Over a piece of parchment paper, sift together 3 times cake flour and 3/4 cup powdered sugar.

In a large mixing bowl, beat egg whites and salt with until frothy. Add cream of tartar, and beat until soft peaks. Gradullay add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks. Fold in 1/4 cup flour mixture over stiff whites, and then fold in the rest using about 1/4 cup of the flour mixture. Gently stir in vanilla and zest.

Evenly distribute the batter between the muffin cups. Bake for 16-18 minutes or until lightly browned. Remove from pan and let cool completely on a wire rack.

For the frosting -

In a medium bowl, beat butter until creamy. Gradually add 2 cups powdered sugar; beating at low speed just until combined. Add milk and lemon juice. Beat this mixture until fluffy. Add more lemon juice as needed to adjust the consistency. Spread about 2 tablespoons lemon frosting over each cupcake.