Angel Food Cupcakes

Makes about 20 cupcakes

  • 3/4 cup + 2 Tbsp caster sugar (or granulated sugar, pulsed in the food processor)
  • 1/2 cup cake flour (how to make cake flour)
  • 1/4 tsp salt
  • 6 egg whites, room temperature
  • 2 1/2 tbsp warm water
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
Lemon Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 stick of butter, softened
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1/2 tbsp lemon juice (about half a lemon)
  • 1 tbsp lemon zest (about 1 lemon)
  • pinch of salt

Preheat oven to 350 F. Sift together half the sugar with cake flour and salt, set aside. In a separate mixing bowl, combine egg whites, water, vanilla extract, lemon juice, and about 1/4 of the remaining sugar. Beat the egg white mixture on high until frothy, then slowly add in the rest of the sugar. Keep beating the egg whites on high until medium/stiff peaks form, about 5-7 minutes. Once the egg whites have stiffened up, add the flour/sugar mixture in 3 separate batches, gently folding into the egg whites to incorporate the dry ingredients. Once all the dry ingredients have been incorporated, divide the batter into paper-lined cupcake tins. Bake at 350 F for about 15-18 minutes until the cupcakes are lightly browned on top. Let cool in the tins for about 10 minutes then transfer to a wire rack to cool completely before frosting.

To make the frosting, beat the cream cheese, butter, lemon juice, lemon zest, powdered sugar, and salt until light and fluffy. With the beater on high, slowly add the whipped cream, starting with about 1/8th of a cup, making sure to fully incorporate the whipping cream before adding more.

Top cupcakes with a sprinkle of lemon zest and enjoy!

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