Blueberry Angel Cupcakes Recipe

By pattie_d

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

Servings 30
Cooking time 17mins
Adapted from tasteofhome.com

Preparation

Step 1

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