It's official. I think we skipped spring and it is now summer. This weekend is supposed to be about 80 degrees everyday. Perfect day for a run in the park!
Next on the agenda....Angel Food Cupcakes with Blackberry Frosting. These little guys are delicious! The cupcakes have a very subtle lemon flavor that goes perfectly with the blackberry frosting. They are also very light...which is nice!
I found the recipe for angel food cupcakes on Baking Bites. I substituted lemon extract for the lemon zest, which was the only change I made. The blackberry frosting on creative loafing. I halved the recipe and used real blackberries instead of the preserves.
Bake on!
Angel Food Cupcakes
3/4 cup sugar, divided
1/2 cup cake flour
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon lemon extract
Preheat oven to 350 degrees. Line a muffin tin with paper liners (this recipe made 11 cupcakes for me).
In a small bowl, combine 1/4 cup sugar and the cake flour.
In a large bowl, beat egg whites and then add cream of tartar and salt. Gradually add the remaining 1/2 cup of sugar and beat until soft peaks form. Mix in vanilla and lemon extracts. Fold flour mixture into egg whites.
Divide evenly into muffin tins. These dont rise much, so feel free to fill them pretty full. Bake for 16-18 minutes. Cool on a wire rack.
Blackberry Frosting
1/2 cup butter
4 oz. cream cheese
3 1/2 cups powdered sugar
6 oz. blackberries
1 teaspoon vanilla extract
Whip butter and cream cheese together until creamy. Add the powdered sugar one cup at a time. Mix the blackberries in a blender and then add to the sugar mixture along with the vanilla.
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