Lemon Angel Food Cupcakes with Raspberry Buttercream

Lemon Angel Food Cupcakes with Raspberry Buttercream

Ingredients

Lemon Angel Food Cupcakes

• 5 egg whites (from medium eggs; at room temperature)
• pinch salt (large pinch)
• ¾ teaspoons cream of tartar
• ⅓ cup granulated sugar (67g)
• 1 teaspoon vanilla extract
• ½ cup cake flour (50g, *fluffed, spooned & leveled*)
• ½ cup granulated sugar (100g)
• 1 tablespoon lemon zest (loosely packed)

Raspberry Buttercream

• 1 cup unsalted butter (226g; at room temperature)
• 3 cups powdered sugar (360g)
• 1 teaspoon vanilla extract
• 1 cup raspberries (at room temperature)

 See full instructions on: sweetpeasandsaffron.com