Sunday, May 17, 2009

Lemon Angel Food Cupcakes

A couple of weeks ago a saw these Lemon Angel Food Cupcakes on Maria's blog, Two Peas and Their Pod. You should go and check out her post, the pictures are beautiful! I just happened to have 5 egg whites in the fridge (again) and it was the first day that was actually warm, the kids were playing outside with friends and I thought this would be the perfect afternoon treat.
The recipe came together really quickly and I was reminded how much I really like angel food cake. I haven't had it for awhile and I decided that I am going to try out some other angel food cake recipes, but it will probably have to wait until our cross country move that is happening next weekend.
The kids loved these- of course! They are light, airy, lemony and delicious.
The lemon drizzle was the perfect way to top them off, although they would have been delicious plain too. Maria used her leftovers for a beautiful trifle, which I would have loved to do too, but we didn't have any leftover!

I also had to include the link for this delicious recipe I made a couple of days ago- I didn't take any pictures (lazy, I know), but I wished I had because it was really good.
Spice-Baked Sea Bass and Red Lentils

Lemon Angel Food Cupcakes from Two Peas and Their Pod, who saw the recipe on Culinary Adventures of a New Wife, originally on Baking Bites
3/4 cup superfine sugar, divided
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Add in the vanilla and lemon zest.
4. Fold in flour mixture, adding it in two or three additions.
5. Divide evenly into prepared muffin tins. Fill them pretty full.
6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
7. Cool on a wire rack.
Lemon Icing Drizzle
Confectioner's Sugar
Fresh lemon juice
Combine confectioners sugar with lemon juice. Whisk until smooth. Drizzle on top of cooled cupcakes.
Makes 12 cupcakes.

Coming Tomorrow- Buttermilk Donuts


Marie said...

Those cupcakes look real dreamy! I think the drizzle is very pretty. That fish dish sounds really tasty as well!

Tracey said...

I made these recently too when I found myself with a ton of egg whites. They were yummy. Yours look great!

Steph said...

I've seen so many people make these, but I'm still worried about all the eggs I'll end up wasting. Foam cakes are scary! Those look so nice and puffy!

Cathy said...

I made these after seeing them on Maria's blog too -- I guess a lot of us have had a lot of egg whites left over lately! Yours look way prettier than mine did, though! Glad you enjoyed them - I love lighter desserts like this one when the weather gets warm!

Anonymous said...

Your cupcakes look wonderful.

Eliana said...

I thoroughly enjoy angel food cake. And best of all I dont feel guilty eating it because it is so light. I would have never thought to make it into cupcake form. Your cupcakes looks gorgeous.

Karen said...

Nice to have angel food in cupcake size!