Jumbo Cupcake

Jumbo Cupcake

Ingredients:

1 Cup Flour

1 ½ Teaspoons Baking Powder

¼ Teaspoons Plus A Pinch Of Salt

½ Cup Plus 2 Tablespoons Milk

4 Large Egg Whites, At Room Temperature

4 Tablespoons Butter, Softened

1 ¾ Cups Sugar

Grated Peel And Juice Of 1 Lemon

¼ Teaspoon Cream Of Tartar

One 9-Inch Angel Food Cake

¼ Cup Sprinkle-Shaped Candy, Such As Mike & Ike Or Good & Plenty

Preparation:

Preheat The Oven To 350o. Grease A 9-Inch Cake Pan And Line The Bottom With Parchment Paper.

In A Small Bowl, Combine The Flour, Baking Powder And ¼ Teaspoon Salt. In Another Small Bowl, Combine The Milk And 2 Egg Whites.

Using An Electric Mixer, Beat The Butter And ¾ Cup Sugar On High Speed Until Fluffy, About 5 Minutes; Beat In The Lemon Peel. On Low Speed, Beat In The Flour And Milk Mixtures Alternately, A Little At A Time, Until The Batter Is Smooth; Pour Into The Prepared Pan And Bake Until A Toothpick Inserted In The Center Comes Out Clean, About 30 Minutes. Let Cool On A Wire Rack For 5 Minutes, Then Invert Onto The Rack To Cool Completely.

In Small Saucepan, Bring ¼ Cup Water, The Lemon Juice, Remaining 1 Cup Sugar, The Cream Of Tartar And A Pinch Of Salt To A Boil, Stirring, Over Medium-High Heat Until The Sugar Dissolves. Add The Remaining 2 Egg Whites To A Medium Bowl, Then Slowly Add The Hot Sugar Mixture And, Using The Mixer, Beat On Medium Speed Until Just Combined And Still Warm, About 5 Minutes. Increase The Speed To High And Beat Until Stiff Peaks Form, About 10 Minutes. Set The Frosting Aside.

Place The Angel Food Cake, Wide End Up, On A Platter. Fill The Center Hole With Frosting. Cut A 50-Inch-Long Piece Of Foil Wrapping Paper Or Heavy-Duty Aluminum Foil To The Height Of The Cake, Then Fold Like A Fan, Making ½-Inch Pleats. Wrap The Foil Around The Cake And Tape The Seam. Coat The Surface Of The Angle Food Cake With A Thin Layer Of Frosting. Place The Single-Layer Cake On Top And Cover With The Remaining Frosting, Piling It High.