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Lime Angel Food Cupcakes with Coconut Frosting
Delicate and airy with a hint of lime, these cupcakes are terrific topped with toasted coconut and light Quick Coconut Buttercream Icing . Lollipops add the right amount of candy embellishment to get your efforts noticed.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
12Prep Time
30 minutesCook Time
15 minutesIngredients
Directions
Preheat oven to 375°F. Arrange paper cupcake liners in 24 muffin cups and set aside.
Combine flour, 1/2-cup sugar and salt and sift 3 times. Add lime zest, gently stir to coat with flour and set aside.
In a bowl, using an electric mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add remaining 1/2-cup sugar while continuing to beat, occasionally scraping down sides of bowl, until egg whites are glossy and stiff peaks form, about 3-4 minutes. Add lime juice and beat to combine. Use a spatula to gently fold in the reserved flour mixture in batches until mixed through.
Spoon egg white mixture into a large piping bag or plastic kitchen bag and close the top. If using a plastic bag, cut the tip off one corner of the bag. Pipe egg white mixture into reserved muffin cups, mounding batter slightly to the centre and coming just above the top of each cup. Bake in oven, until tops of cupcakes are light golden brown and spring back slowly when touched, about 10-12 minutes. Remove from oven and let cool completely before decorating.
Ice cupcakes with Quick Coconut Buttercream Icing, if desired and sprinkle with toasted coconut. Garnish with either a green lollipop placed into the centre of each cupcake or a gumdrop placed on top of the icing. Store iced cupcakes in an airtight container at room temperature for up to 24 hours.
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