Blueberry Angel Cupcakes

Total Time: 22 mins Preparation Time: 5 mins Cook Time: 17 mins

Ingredients

• Servings: 30
• 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)
• 1 cup confectioners' sugar
• 3 tablespoons lemon juice

Recipe

• 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.