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Blueberry Angel Cupcakes Recipe
Blueberry Angel Cupcakes Recipe photo by Taste of Home
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Blueberry Angel Cupcakes Recipe

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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. —Kathy Kittell, Lenexa, Kansas
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 11 egg whites
  • 1 cup plus 2 tablespoons cake flour
  • 1-1/2 cups sugar, divided
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • 1 teaspoon grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice

Nutritional Facts

1 each: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 60mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
  2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
  4. In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield: 2-1/2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Angel Cupcakes in Taste of Home June/July 2005, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Blueberry Angel Cupcakes

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
bbrehony User ID: 6426210 151506
Reviewed Aug. 13, 2012

"I made this recipe with a box angel food mix due to a time constraint.....my family loved them. Moist, light, but not as boring as plain angelfood cake!Will definitely make these again!"

MY REVIEW
ptopp7927 User ID: 2948120 146284
Reviewed Aug. 7, 2012

"These sounded yummy, but all I could taste was cream of tarter. The icing made them sticky and mushy."

MY REVIEW
linlal User ID: 6059095 58235
Reviewed Jul. 29, 2012

"It would be helpful if there was some indication what size muffin tins you used."

MY REVIEW
tweetybird2058 User ID: 5847170 60327
Reviewed Jul. 4, 2012

"Has anyone tried making these with a boxed angel food cake mix? I would love to hear how they turned out."

MY REVIEW
denisekim55 User ID: 5824382 145371
Reviewed Jul. 3, 2012

"haven't made them yet"

MY REVIEW
LB2042 User ID: 2569505 206582
Reviewed Jan. 31, 2012

"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"

MY REVIEW
aug2295 User ID: 4631582 116224
Reviewed Jan. 30, 2011

"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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