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Taste of Home's Cupcake of the Week
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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe. 

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Blueberry Angel Cupcakes 
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"Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth," says Kathy Kittell from Lenexa, Kansas.

INGREDIENTS:

11 egg whites
1 cup plus 2 tablespoons cake flour
1-1/2 cups sugar, divided
1-1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups fresh or frozen blueberries


GLAZE:

1 cup confectioners’ sugar
3 tablespoons lemon juice




DIRECTIONS:

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside. 

Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.

Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.

In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield:2-1/2 dozen. 

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. 


TIPS & IDEAS:

It's hard for me to get around, so I like to get everything I need out on the counter (recipe, measuring cups, spoons, bowls, ingredients). It's all ready for me to use without going back and forth. I also use a 1/4 measuring cup coated with nonstick spray to spoon the dough into the tins. -—Naomi Murphy, Tucson, Arizona



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