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
SERVINGS 30
CATEGORY Dessert
METHOD Baked
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
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: If using frozen blueberries, do not thaw before adding to batter.
NUTRITIONAL INFO
Nutritional Analysis: 1 cupcake equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 starch.
