Lemon Angel Food Cupcakes

Ingredients

• 0.3 cup butter softened
• 2 ounces cake flour 
• 0.8 teaspoon cream of tartar 
• 0.8 cup egg whites ( 5 large eggs)
• 0.5 cup granulated sugar 
• 1 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. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
4. Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute).
5. Add cream of tartar, and beat until soft peaks form.
6. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
7. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
8. Divide batter evenly among prepared muffin cups.
9. Bake at 350 for 18 minutes or until lightly browned.
10. Remove from pan; let cool completely on a wire rack.
11. 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 blended.
12. Add milk and lemon juice; beat until fluffy.
13. Add more lemon juice as needed to adjust the consistency.
14. Spread 2 tablespoons lemon frosting over each cupcake.
15. Garnish with edible pansies and rosebuds, if desired.