Sunday, January 25, 2009Angel Food Cupcakes With Lemon Cream Cheese Frosting

Cupcakes:
1/2 cup cake flour
1/3 cup granulated sugar, plus an additional 1/4 cup, divided use
1/8 teaspoon salt
4 large egg whites
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla extract

Preheat oven to 375 degrees F.
Line 12 muffin cups with liners.
In a small mixing bowl, sift together cake flour, 1/3 cup sugar and salt.
In a large mixing bowl, using a mixer on medium-high speed, beat egg whites, cream of tartar and vanilla extract until soft peaks form.
Gradually beat in the additional 1/4 cup sugar until stiff peaks form.
Fold in flour mixture in three additions until just combined.
Divide batter into muffin cups.
Bake at 375 degrees F, for 20-25 minutes, or until golden brown and a toothpick inserted into cake comes out clean.
Cool 5 minutes before transferring to wire racks to cool completely.

Frosting:
4 ounces (1/2 a package) reduced fat cream cheese, softened
1/2 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest

In a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese, confectioners’ sugar, lemon juice and lemon zest until well combined, about 1 minute.
Spread or pipe frosting onto cupcakes.

Makes 12 cupcakes

Source: Visions of Sugar Plum