Sprinkles Strawberry Cupcakes

Somehow I stumbled on this recipe. I don't remember how or why, but boy am I glad I did. If you haven't heard of Sprinkles Cupcakes before, you need to click on that link. They look so classy and divine, nothing like the ones I whipped up. 

But they were Tasty, with a capital T. 

Angel Food Cupcakes

How cute are these?!? Perfect for a summer party or a picnic when you want something light and refreshing.

Angel Food Cupcakes

1 1/2 cups egg whites (approx. 12 eggs), room temperature

1 1/4 cups confectioners' sugar

1 cup all-purpose flour

1 1/2 tsp cream of tartar

1 1/2 tsp vanilla extract

1/2 tsp lemon extract (optional)

1/4 tsp salt

1 cup granulated sugar

1. Preheat oven to 350 degrees. Line muffin tins with paper bake cups. Sift confectioners' sugar and flour together three times. Set aside.

2. Place egg whites in a mixing bowl. Add cream of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add granulated sugar, beating until sugar is dissolved and stiff peaks form. Gently fold in flour mixture, 1/4 cup at a time. Fill cups with batter 3/4 full.

3. Bake for 15-20 minutes, until golden brown. Remove from tins and place on cooling racks to cool completely.

I ended up with 36 cupcakes from one batch.

These are great plain or topped with your favorite whipped topping and fruit or berries. I used a mixture of whipped topping and vanilla pudding and then just added some sliced strawberries. 

Original recipe from:

http://allrecipes.com/Recipe/Heavenly-Angel-Food-Cake/Detail.aspx?prop31=5

Lemon Cream Cupcakes

These lemon cream cupcakes have restored my faith in cupcakes! I've always been a muffin girl, but these babies sure made my day.

Lemon Cream Cupcakes

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon lemon juice or extract (more if you'd like)
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon extract and vanilla; mix well.

2. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

3. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Leave some in the bowl to enjoy unbaked! Yum!

4. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• approx. 3 to 4 cups sifted confectioners' sugar, depending how sweet you want it.
• Lemon juice
• Lemon zest

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the lemon juice and zest (amounts depend on how much flavor you want. I used about 3 tsp of juice and the zest of one lemon), then gradually stir in the confectioners' sugar. Then just frost away!