Festive Strawberry Angel Cupcakes
Source: Spice it up! Summer 2014

  • Serves 16
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • 350°F

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Ingredients

Adjust Servings:
1 cup egg whites
1/2 cup white sugar (to lower the carbohydrate content you can use a sugar substitute such as Splenda®)
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
3/4 cup icing sugar sifted
3/4 cup cake and pastry flour sifted
Garnish
2 cups whipped cream (or 2 cups Cool Whip®)
16 strawberries washed, stemmed and sliced

Nutrient Analysis

PER SERVING:

1 cupcake or 1/16 of a cake


RENAL EXCHANGE:

1 Starch


Calories
134Kcal
Protein
3g
Carbohydrates
18g
Fibre
0.5g
Total Fat
6g
Saturated Fat
3g
Cholesterol
20mg
Sodium
32mg
Potassium
60mg
Phosphorus
23mg

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Tips:
Cupcakes can be stored in the freezer for future use.
Place them in zip-top freezer bags.
Garnish them after defrosting.

Makes 16 cupcakes or one cake.


Festive Strawberry Angel Cupcakes:
Downloadable/printer-friendly version


Ingredients

  • Garnish

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Preparation

1
Done

Preheat oven to 350°F and line the muffin tins with paper cups.

2
Done

In a clean mixing bowl, whip the egg whites until frothy. Slowly add the white sugar and continue to whip until peaks form. Mix in the lemon zest and vanilla extract.

3
Done

Carefully fold in the sifted icing sugar and cake flour. Do not over mix.

4
Done

Pour the angel food cake mixture into the lined muffin tins and bake for approximately 25 minutes or until cupcakes become firm and golden.

5
Done

Once the cupcakes have cooled, place them in the refrigerator. Garnish each cupcake with a sliced strawberries and whipped cream before serving.

Notes: This recipe can be made into a celebration cake. To prepare the angel food cake, pour the cake mixture into an ungreased tube pan. Bake for approximately 45 minutes at 350°F. Insert a wooden skewer halfway between the inner and outer wall to check for doneness. The skewer should come out dry.

Let the cake cool in the pan by placing pan upside down. Once it has cooled, remove from pan, frost with whipped cream and decorate with strawberries.

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