Lemon Angel Food Cupcakes

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

1. Preheat oven to 350u0b0.
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). Add cream of tartar, and beat until soft peaks form. 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. Stir in vanilla and rind.
5. Divide batter evenly among prepared muffin cups. Bake at 350u0b0 for 18 minutes or until lightly browned. Remove from pan; let 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; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
7. Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.

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

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