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Blueberry Angel Cupcakes Recipe

Blueberry Angel Cupcakes Recipe

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 YIELD: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

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.

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.

Reviews for Blueberry Angel Cupcakes

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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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Wine Pairings

Sweet White Wine

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