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"Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth," relates field editor Kathy Kittell from Lenexa, Kansas.
This recipe is:
Quick
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Analysis: 1 cupcake equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 starch.
Originally published as Blueberry Angel Cupcakes in Taste of Home June/July 2005, p47
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Reviewed on Jan. 31, 2012 by LB2042
I am definitely going to be making these alot. They are delicious and I wonder how fresh raspberries would taste in the place of the blueberries as I love raspberries as much as blueberries and the glaze was a nice touch.LB
I am definitely going to be making these alot. They are delicious and I wonder how fresh raspberries would taste in the place of the blueberries as I love raspberries as much as blueberries and the glaze was a nice touch.
LB
Reviewed on Jan. 30, 2011 by aug2295
Yum! These were delicious. I left off the glaze because they were already sweet enough and made them in the mini muffin pan.
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