Lemon Angel Food Cupcakes

• Cupcakes:
• 2 ounces cake flour (about 1/2 cup)
• 3/4 cup powdered sugar
• 3/4 cup egg whites (about 5 large eggs)
• 3/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon rind
• Frosting:
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tablespoon 1% low-fat milk
• 2 tablespoons freshly squeezed lemon juice
• Fresh raspberries (optional)

1. Preheat oven to 350u0b0.
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. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. 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.
5. Bake at 350u0b0 for 18 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
6. 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. Add milk and lemon juice; beat until spreading consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with fresh raspberries, if desired.
7. Young Chefs can:
8. Place liners in muffin cups
9. Help sift flour mixture
10. Older Chefs can:
11. Add sugar slowly to egg whites
12. Spread frosting over each cupcake

cake flour, powdered sugar, egg whites, cream of tartar, salt, granulated sugar, vanilla, lemon rind, frosting, butter, powdered sugar, milk, freshly squeezed lemon juice, fresh raspberries

Taken from www.myrecipes.com/recipe/lemon-angel-food-cupcakes-0 (may not work)