Lemon Poppy Angel food Cupcakes
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A simple angel food cupcake featuring bright and citrusy lemon zest, nutty poppyseeds, and a soft and creamy whipped cream topping.
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Whip 4 egg whites with 1/4 tsp cream of tartar and 1/4 cup sugar to medium peaks.
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Add 1/2 tsp lemon extract, 1 tsp vanilla extract, 2 tsp poppyseeds, and the zest of 1 lemon.
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Fold in 1/2 cup cake flour, 1 cup powdered sugar, and 1/2 tsp salt until everything is well combined but still fluffy.
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Scoop the batter into 6 tall cupcake liners until about 3/4 full. Bake at 350 for 25 minutes.
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Top the cooled cake with stabilized whip cream and finish with more lemon zest and poppies.
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