Angel Food Cupcakes

• portionen: 30 servings
• aktive zeit: 25 minutes
• gesamtzeit: 40 minutes

Zutaten

~12 eggs (to equal 1 ½ cup egg whites)

1 1/4 cups confectioners’ sugar

1 cup all-purpose flour

1 ½ teaspoon cream of tartar

1 ½ teaspoon vanilla extract

½ teaspoon almond extract

1/4 teaspoon salt

1 ½ cups granulated sugar

1 pint of heavy whipping cream

Non-pareils or fruit for decoration

Anweisungen

Preheat oven to 375F and place cupcake papers in a cupcake pan.

Separate yolks from egg whites; discard yolks or refrigerate for another use.

Measure egg whites by adding or removing whites as needed to equal 1 1/2 cups.

Place egg whites in a mixing bowl and let stand at room temperature for 30 minutes.

Sift confectioners’ sugar and flour together 3 times; set aside.

Add cream of tartar, extracts, and salt to egg whites; beat on high speed.

Gradually add 1 cup sugar, beating until sugar is dissolved and stiff peaks form.

Fold in flour mixture 1/4 cup at a time.

Spoon batter into cupcake papers; no need to use cooking spray!

Bake for 15-20 minutes or until cake is golden and springs back when lightly pressed.

Cool cupcakes on racks.

Beat whipping cream and 1/2 cup of sugar together until stiff and can no longer taste sugar granules.

Fill a plastic baggie with whipped cream. Cut off corner of baggie.

Frost cupcakes generously using baggie as a piping bag.

Decorate with nonpareils or fruit.

Nährwertangaben

• Portionsgröße: 1 cupcake
• Kalorien: 210 kcal
• Gesamtfett: 11 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 4 g
• Cholesterin: 34 mg
• Natrium: 58 mg
• Gesamtkohlenhydrate: 25 g
• Ballaststoffe: 0.1 g
• Zucker insgesamt: 21 g
• Eiweiß: 3 g