Nutrition per serving may change if servings are adjusted.
1 cup egg whites (7 to 9 large)
¾ cup sifted cake flour
1 cup sugar (see Tip)
2 teaspoons vanilla
1 teaspoon cream of tartar
3 egg yolks
Halved or quartered fresh strawberries (optional)
Orange and/or lemon peel strips (optional)
½ 8-ounce container frozen light-whipped dessert topping, thawed
½ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and ½ cup of the sugar together 3 times. Line twenty-four 2½-inch muffin cups with paper bake cups; set aside.
Preheat oven to 375°F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining ½ cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.
In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into paper bake cups, filling ⅔ full. Gently cut through the batters with a knife or a narrow metal spatula.
Bake 10 to 12 minutes or until cupcakes spring back when lightly touched near the center. Remove from cups; cool completely on a wire rack.
In a medium bowl fold one half of a 8-ounce container frozen light whipped dessert topping, thawed; ½ teaspoon finely shredded lemon peel and 1 tablespoons lemon juice together until just combined.
Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cupcakes in refrigerator.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 cup granulated sugar. Recipe makes 20 cupcakes with sugar substitute. Nutrition facts per serving: same as below except 71 calories, 2 g protein, 10 g carbohydrate, 1 g total fat, (1 g sat. fat), 31 mg cholesterol, 0 g fiber, 1% Vitamin A, 1% Vitamin C, 22 mg sodium, 1% calcium, 3% iron. Exchanges: ½ starch. Carbohydrate Choice: ½