Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!
I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.
Ingredients:
Cupcakes:
- 1 cup sifted cake flour
- 1 1/2 cups sugar
- 12 large egg whites
- 2 tablespoons finely grated lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Lemon Whipped Cream Frosting:
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1 tablespoon cake flour
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream, chilled
- 1 tablespoon finely grated lemon zest