Angel Foodcake Cupcakes


Yummy. I love ‘light weight’ food during summer. It has been so stinkin hot here this summer so my appetite has been not so “hardy”. I couldn’t resist making these for a party and they were so good. Who doesn’t like angel Foodcake with fresh berries and homemade whipping cream? Seriously? It was easy peazy and delicious. Hope you enjoy and thanks Annie Eats!

Angel Food Cupcakes
Yield: 24 cupcakes
Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Directions:
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.

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