BLUEBERRY ANGEL CUPCAKES

Blueberry Angel Cupcakes image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

11 - egg whites
1 cup(s) plus 2 tablespoons cake flour
1 1/2 cup(s) sugar, divided
1 1/4 teaspoon(s) cream of tartar
1 teaspoon(s) vanilla
1/2 teaspoon(s) salt
1 1/2 cup(s) fresh or frozen blueberries
1 teaspoon(s) grated lemon peel
FOR THE GLAZE
1 cup(s) powdered sugar
3 tablespoon(s) lemon juice

Steps:

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.