Lemon Angel Food Cupcakes

Ingredients

• 0.3 cup butter softened
• 0.5 cup cake flour 
• 0.8 teaspoon cream of tartar 
• 0.8 cup egg whites ( 5 large eggs)
• 0.5 cup granulated sugar 
• 2 tablespoons juice of lemon freshly squeezed
• 2 teaspoons lemon zest grated
• 1 tablespoon milk 1% low-fat
• 0.8 cup powdered sugar 
• 2 cups powdered sugar 
• 0.1 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. Place 16 paper muffin cup liners in muffin cups. Set aside.
3. Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat procedure twice.
4. Beat egg whites, cream of tartar, and salt with a mixer at high speed until frothy.
5. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
6. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Fold in vanilla and rind. Divide batter evenly among prepared muffin cups.
7. Bake at 350 for 18 minutes or until lightly browned.
8. Remove from pan; cool completely on a wire rack.
9. To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar, beating at low speed just until blended.
10. Add milk and lemon juice; beat until spreading consistency.
11. Spread 2 tablespoons lemon frosting over each cupcake.
12. Garnish with fresh raspberries, if desired.
13. Place liners in muffin cups
14. Help sift flour mixture
15. Add sugar slowly to egg whites
16. Spread frosting over each cupcake