Lemon & Angel Food Cupcakes

Lemon and Basil Angel Food Cupcakes

A light yet indulgent dessert that's perfect for summer, these cupcakes feature fresh, seasonal flavors like luscious berries and tart citrus. Fresh basil adds an unexpected savory note. It's light, fluffy angel food plus lemon curd and sweet berries. What a way to celebrate summer!


3/4 (6 oz./170g) cup sugar

1/3 cup (2 oz./52g) all-purpose flour

2 teaspoons cornstarch

1 cup egg whites (about 6)*

1/2 teaspoon cream of tartar

1/8 teaspoon salt

Zest of one organic lemon

2-3 Tablespoons minced basil (optional)

1 Tablespoon lemon juice

1 teaspoon vanilla extract

1 cup Bonne Maman Lemon Curd

Strawberries, sliced


Fresh basil to garnish


Preheat the oven to 325° and place the rack in the middle.

Line a (12-cup) cupcake tin with paper liners. In a small bowl, combine half of the sugar with the flour and cornstarch, and using a hand whisk, mix well, set aside.

Place the egg whites, cream of tartar, and a pinch of salt in a separate mixing bowl. Turn mixer to medium-low until the egg whites start to foam, about 2 minutes. Increase the speed to medium-high and slowly add the other half of sugar, one tablespoon at a time, into the whipping whites. Whip until the egg whites are fluffy and soft peaks form (not firm, dry peaks). The peaks should still be a bit glossy.

Add in the lemon zest, basil (if using), lemon juice, and vanilla, mix to combine. Sprinkle about a third of the flour/sugar mixture over the egg whites. Using a rubber spatula, gently fold in the mixture, turning the bowl. Repeat with the next one-third, and then the final one-third of the flour/sugar mixture, scraping the bottom to ensure no dry bits remain. Do not over-mix.

Scoop a heaping 1/4 cup of batter (a 1/4 cup measure or ice cream scoop works well) into the prepared cupcake tin. Place in the oven and bake for 18-22 minutes, until puffed, golden on top, and an inserted toothpick comes out clean. Remove from oven and cool completely on a wire rack (they will fall a bit as they cool). Repeat with the remaining batter.

*To separate the eggs: Have two bowls ready. Crack an egg, and pour into your fingers, carefully separate the egg white through your fingers into one bowl, and place the yolk in the second bowl. It is important that no yolk (or any fat) gets into the egg whites, or they won't whip.


To serve, place one tablespoon lemon curd on a plate. Place the cupcake on top and garnish around with fruit and basil.