Another Deceptively Delicious recipe.
5 large egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. flour
1/2 c. sugar
1/4 c. yellow squash puree*
1 tsp. lemon extract
1 tsp. grated lemon or orange zest
1 (8 oz.) package reduced-fat cream cheese
1/2 c. carrot puree**
2 TB. frozen orange juice concentrate
1/8 tsp. salt
Preheat the oven 350 and line a muffin tin with baking cups.
In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest. Using a spatula, gently fold these ingredients into the egg whites just until combined.
Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupckaes out onto a rack to cool.
For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread over cooled cupcakes.
*For yellow squash puree, cut 1 lb. of squash into 1-inch pieces. Steam for 6 to 8 minutes and puree in a blender until smooth.
** For carrot puree, see the Meatloaf recipe.