Angel Food Cupcakes Recipe

How to make it

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• In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes.
• Meanwhile, sift cake flour and 1/2 cup sugar together 3 times; set aside
• Line cupcake pans with paper muffin cups.
• Preheat oven to 350
• Add cream of tartar, vanilla, almond extract, & salt to egg mixute.
• Beat with electric mixer on medium speed until soft peaks form (tips curl)
• Gradually add 3/4 cup sugar (about 2 tablespoons at a time), beating until stiff peaks form (tips stand straight up)
• Sift 1/4 of the cake flour mixture over beaten egg whites; fold in gently.Repeat folding in remaining cake flour mixture by fourths.
• Spoon batter into muffin cups, filling half full
• Sprinkle with a few berries on each
• Top with a dollop of batter and then more berries
• Mound more batter over fruit (cups will be very full)
• Bake for 15-18 minutes or until tops are golden brown and spring bak when lightly touched with finger.
• Cool cupcakes on wire rack in pan.
• Remove
• Makes 24-30 angel cupcakes
• They say that the cupcakes are fat-free and only 135 calories (but that is for a popover size cupcake)