Angel Blueberry Cupcakes

Ingredients

• 1/2 tsp vanilla extract
• 1/4 tsp coarse salt
• 1 tbsp corn starch
• 1/2 cup all-purpose flour
• 5 large egg whites
• 3/4 cup blueberries
• 1/2 tsp lemon peel
• 2/3 tsp cream of tartar
• 3/4 cup granulated sugar

Directions

1. Divide egg whites and let them come to room temperature, about 30 minutes.
2. In another bowl combine flour, corn starch and 1/2 cup of the sugar. Sift 3 times or whisk thoroughly to combine. You can also run the mixture through a food processor.
3. Add cream of tartar, vanilla and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add the remaining sugar a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Gradually fold in the flour mixture about 1/4 cup at a time. Fold in blueberries and lemon peel.
5. Line muffin tin with paper cups and divide mixture evenly. Bake at 375 °F (190 °C) for 14-17 minutes or until they spring back when lightly touched.
6. Remove from pan immediately and cool on wire rack.