Friday, January 23, 2009

Lemon Angel Food Cupcakes Float like a Butterfly

"The butterfly is a flying flower,
The flower a tethered butterfly.
~Ponce Denis Écouchard Lebrun

I wanted to make a REALLY light cupcake. These lemon angel food cupcakes from Cooking Light are decorated only with unsweetened whipped cream with just a hint of lemon extract. The lightness of a butterfly without the 'sting' of calories.

Airy and light! Even with the lemon frosting recipe included below, they are only 144 calories per cupcake. 

From Cooking Light:

Lemon Angel Food Cupcakes

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake. Top with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.


1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind


1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Edible flowers such as pansies or rosebuds (optional)

Preheat oven to 350°.

Place 16 paper muffin cup liners in muffin cups. Set aside.

Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.

Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.

Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.

To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.

Yield: 16 cupcakes (serving size: 1 cupcake)

CALORIES 144 (18% from fat); FAT 2.9g (sat 1.8g,mono 0.8g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 8mg; CALCIUM 4mg; CARBOHYDRATE 28.9g; SODIUM 58mg; PROTEIN 1.6g; FIBER 0.1g

Cooking Light, MAY 2006


  1. this was so gorgeous, i came back to stare more! i found your wrappers, they are adorable, come in colors too, but of course you are so sophisticated in your tastes! i love love love the photography on these, they really are ALL gorgeous! thanks darling, as always a super job!

  2. Had to stop for another look...will be doing a copy and paste for sure! I like the Irish Blessing :)

  3. Your cupcakes look heavenly, Susan! Haven't had time lately to comment on all but everything you do is top notch! Enjoying your blog!

  4. Ethereal!

    Susan, you are an artist of so many things; this is just one more example of your endless talent.


  5. They look delicious, Susan...and no one would feel guilty for indulging!

  6. Thanks so much, Jain, Barb,Mary and Kathleen! Carol, happy to see your comment :)

    These cupcakes were really good and light as a feather.

  7. Mmmmmmmm, I love angelfood and these are just beautiful - wish I could have one, oh okay, more than one!

  8. Definitely a wonderful post to flash back to. I remember them for sure. Is it time for another cupcake extravaganza?


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