Blueberry Filled Angel Food Cupcakes with Lemon Whipped Cream
It’s blueberry season once again, and I don’t know about you – I’m planning on stocking up this year. I’m going to buy pints and pints of blueberries, freeze them, and have good blueberries all year long. They are my absolute favorite fruit. I wanted to use blueberries in a different way, other than your typical blueberry pie, so I created this cupcake recipe. I made angel food cupcakes, which are nice, light, and perfect for summer. I’d forgotten how good angel food cake can be! Angel food cake is lower in calories than most cakes because it’s made with whipped egg whites (I used Davidson’s Safest Choice®, of course!) and doesn’t have any fat. I flavored the cake only with a little vanilla and almond extract.
The filling is simple: cooked blueberries, sugar and lemon juice. I didn’t want a heavy frosting for these cupcakes, so I made a lightly sweetened lemon whipped cream to top them with. I can’t think of a better dessert for summer! I hope you enjoy my Blueberry Filled Angel Food Cupcakes with Lemon Whipped Cream recipe!