Healthy Low Fat Recipes - Lemon Angel Food Cupcakes.

Healthy Low Fat Recipes - Lemon Angel Food Cupcakes.

Cupcakes
½ cup cake flour (about 2 ounces)
¾ cup powdered sugar
¾ cup egg whites (about 5 large eggs)
1/8 teaspoon salt
¾ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon rind
Lemon Frosting:
¼ cup butter, softened
2 cups powdered sugar
1 tablespoon 1 % low-fat milk
1 to 2 tablespoons finely squeezed lemon juice
Ediable flowers such as pansies or rosebuds (optional)

1> Preheat oven to 350.
 

2> Place 16 paper muffins cup liners in muffin cups. Set aside.
 

3> Lightly spoon cake flour into dry measuring cups, level with a knife. Sift together flour and ¾ cup powdered sugar into a medium bowl; repeat the procedure 2 times.
 

4> Beat in egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peak form. Add ½ cup granulated sugar, 1 tablespoons at a time, beating until stiff peak form. Add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peak form. Sprinkl flour mixture over egg white mixture, ¼ cup at a time, fold in after each addition. Stir in vanilla and rind.
 

5> Divide batter evenly among prpepared muffin cups. Bake at 350 for 18 minutes or until lightly browned. Remove from pan; let cool completley on a wire rack.

6> To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blenede. Add milk and lemon juice as neede to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with ediable pansie and rosebuds, if desired.

7> Yield 16 cupcakes (serving size: 1 cupcake)

Calories 144 (18 % from fat); Fat 2.9g (sat 1.8g,mono0.8g poly 0.1g) Protein 1.6g Carb 28.9g Fiber 0.1g chol 8mg: Iron 0.3mg;sodium 58mg Calc4mg