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Sunshine Cupcakes Recipe

Written on Friday, December 2, 2016 | 6:35:00 AM




makes: 24 or 20 servings (1 cupcake each)
prep: 30 minutes    stand: 30 minutes    bake: 10 minutes

Ingredients : 
- 1 cup egg whites (7 to 9 large eggs)
- ¾ cup sifted cake flour
- 1 cup sugar*
- 2 teaspoons vanilla
- 1 teaspoon cream of tartar
- 3 egg yolks
- 1 recipe Lemon Fluff
- Fresh raspberries (optional)
- Lemon peel strips (optional)

lemon fluff: In a bowl fold together ½ of an 8-ounce container frozen light whipped dessert topping, thawed; ½ teaspoon finely shredded lemon peel; and 1 tablespoon lemon juice just until combined.

Preparation Method :
1) In a very large bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and ½ cup of the sugar together three times. Line twenty-four 2½-inch muffin cups with paper bake cups;* set aside.

2) Preheat oven to 375°F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining ½ cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.

3) In a bowl beat egg yolks on high speed 5 minutes or until thick and lemon color. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into bake cups, filling cups two-thirds full. Gently cut through batters with a knife.

4) Bake for 10 to 12 minutes or until cakes spring back when lightly touched near centers. Remove from cups; cool on a wire rack. Frost with Lemon Fluff. If desired, garnish with raspberries and lemon peel strips. Store cupcakes in the refrigerator.

*sugar substitutes: Choose from Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Follow package directions to use product amount equivalent to 1 cup sugar and line only 20 muffin cups with paper bake cups

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