Are you ready for spring? Here in PA, the weather went from sorta-winter into summer. Or at least that’s what it feels like some weeks. Where did spring go? Well if it’s not spring outside, then it’s spring in my kitchen, thanks to McCormick with their latest Spring Baking Kit. One of the recipes you can make is Angel Food Cupcakes. When you pair it with lemon, I think it pretty much screams spring, don’t you?
With all of the egg whites I have in the freezer, I needed something that would use those and the items in the kit. A cupcake pan, cupcaker liners, lemon extract. Oh yes, cupcakes were happening! I made these Angel Food Cupcakes a few years ago and wanted to bring them back to the blog. They are quite easy to whip up actually. You don’t have to worry if your egg whites will make it to stiff peaks because you don’t have to beat them that far. As for the frosting, these cupcakes are flavorful enough to eat without any. However, I had some leftover Coconut Milk Frosting, so I added that. More on the frosting later this week, which will be paired with some Moosey news (oh, the suspense! But if you follow me on Twitter, then you already know the occasion).
In celebration of spring, McCormick launched a Look Book, which is a digital scrapbook to collect all of your inspiring McCormick recipes. The Chocolate Cinnamon Scones and Creamy Thyme Potato Gratin are at the top of my list. There are definitely some great ideas for brunch, dinner, and dessert!
The giveaway is now closed. Congrats to Manda O. for winning!
- 3/4 cup sugar, divided
- 1/2 cup cake flour
- 5 egg whites, room temperature
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 tsp lemon extract
- zest of one lemon
- Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
- In a small bowl, sift together flour and 1/4 cup sugar.
- In a large bowl, beat egg whites until foamy, about 1-2 minutes. Add cream of tartar and salt. Gradually add in the remaining 1/2 cup of sugar, beating on high speed the egg whites to soft peaks. Gently fold in lemon extract and lemon zest. Then fold in flour mixture, adding it in two or three additions.
- Fill muffin cups pretty full. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. They are also lightly sticky. Cool on a wire rack.
Source: Two Peas and Their Pod