- 15
Ingredients
- 1 cup, plus 2 tablespoons dry angel food cake mix (one-half 16-ounce box)
- 1/2 tablespoon cornstarch
- 2/3 cup granulated no-calorie sweetener (like Splenda)
- 2 tablespoons granulated sugar
- 1/4 cup fresh lemon juice
- 1 large egg yolk
- 1 1/3 cups light whipped topping, thawed
- 4 teaspoons lemon zest, optional
Preparation
Step 1
1. Preheat the oven to 350 degrees. Place foil cupcake liners in 15 muffin cups and set aside. Prepae angel food batter according to the package directions, using half the recommended water. Scoop batter into muffin cups (about 1/4 cup each). Bake for 12 to 15 minutes or untillightly browned. Set muffin tin on a baking rack to cool.
2. While the cupcakes are cooling, whisk together the cornstarch, sweetener and sugar in a small non-aluminum saucepan. Thoroughly whisk in 1/4 cup water, lemon juice and egg yolk. Place the pan over medium heat and cook, whisking constantly, until mixture comes to a boil. Cook for 1 additional minute or until clear. Transfer lemon mixture to a medium bowl and let cool completely.
3. Fold half of the whipped topping into the lemon mixture. Repeat with the remaining shipped topping, folding lightly.
4. Frost each cupcake with 1 1/2 tablespoons of the meon frosting and top with a light sprinkle of lemon zest, if desired.