Snow Angel Cupcakes: Light Lemon Treats for Festive Cheer

Delight in these Snow Angel Cupcakes, light lemon treats perfect for festive cheer.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

10 large egg whites Fresh or pasteurized
1 cup granulated sugar Avoid brown sugar
1 cup cake flour All-purpose flour can be substituted
2 tablespoons lemon zest Can substitute with vanilla extract

For the Topping

1 cup whipped cream Opt for stabilized whipped cream
1 cup fresh raspberries Can substitute with strawberries or blueberries

Equipment

Electric mixer
cupcake tin
spatula
mixing bowls

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a cupcake tin with paper liners.
In a clean mixing bowl, beat egg whites with an electric mixer on medium speed. Gradually sprinkle in granulated sugar until soft peaks form.
Sift together cake flour and lemon zest in a separate bowl. Gently fold this into the egg whites using a spatula.
Spoon the batter into the lined cupcake tins, filling each about two-thirds full. Bake for 15-20 minutes until golden and springy.
Remove from oven and cool for 5 minutes before transferring to a wire rack to cool completely.
Whip the cream in a clean bowl until soft peaks form.
Dollop whipped cream on each cupcake and garnish with fresh raspberries before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 120mgPotassium: 50mgSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store un-topped cupcakes in an airtight container at room temperature for 1-2 days. Top with whipped cream just before serving.

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