Ingredients
1 cup plus 2 tablespoons cake flour1-1/2 cups sugar, divided11 large egg whites, room temperature1-1/4 teaspoons cream of tartar1 teaspoon vanilla extract1/2 teaspoon salt1-1/2 cups fresh or frozen blueberries1 teaspoon grated lemon zestGLAZE:1 cup confectioners’ sugar3 tablespoons lemon juice
Preparation
Sift together flour and 1/2 cup sugar three times; set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest.
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.
