SNOW ANGEL CUPCAKES
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Ingredients
- 2 cups granulated sugar, divided
- 1 ⅓ cups sifted cake flour
- 12 egg whites, at room temperature
- ¾ teaspoon salt
- 1 ½ teaspoons cream of tartar
- zest of one organic lemon
When Ready To Serve
- 16 ounces heavy whipping cream, very cold
- 4 tablespoons granulated sugar
- Fresh Raspberries
- Confectioners’ Sugar
Directions
Make the cupcakes:
Step 1: Preheat the oven to 350 degrees.
Step 2: Pulse sugar in a food processor until super fine. About two minutes on low.
Step 3: Mix half a cup of sugar with the cake flour and sift four times. Set aside.
Step 4: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt and cream until medium-stiff peaks form.
Step 5: Sprinkle the remaining 1 ½ cups sugar over the beaten egg whites while the mixer is running. Continue beating until the mixture is thick and glossy.
Step 6: Add lemon zest. Continue beating for a few minutes until the mixture is very thick. Remove the bowl from the stand mixer. Scrape down the whisk attachment, removing all the beaten egg whites and lemon zest.
Step 7: sprinkle ¼ of the flour mixture into the bowl and gently fold into the beaten egg whites with a clean rubber spatula. Repeat the process until all the flour is folded in.
Step 8: Pour the batter into a muffin tin lined with muffin cups. Fill each muffin tin almost to the top. Smooth tops.
Step 9: bake for 17 to 20 minutes or until a toothpick comes out clean. cool for 5 minutes, then remove from muffin tin and cool completely.
Ready to serve:
1. Whip the cooled cream and 4 tablespoons of sugar in the bowl of an electric mixer with a whisk until soft peaks form.
2. Before serving, place a dollop of whipped cream on top of each cupcake. Sprinkle with a fresh raspberry and some powdered sugar, if desired.
