Blueberry Angel Cupcakes

By carvalhohm

Ingredients

• GLAZE:
• 11 egg whites
• 1 cup plus 2 tablespoons cake flour
• 1-1/2 cups sugar, divided
• 1-1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1-1/2 cups fresh or frozen blueberries
• 1 teaspoon grated lemon peel
• 1 cup confectioners' sugar
• 3 tablespoons lemon juice

Details

Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.

Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.

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.

In small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield: 2-1/2 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

1 cupcake equals 76 calories,