Angel Food Cupcakes
Makes 24 cupcakes
Adapted from Betty Crocker’s The Big Book of Cupcakes
What you need:
1 1/2 cups powdered sugar
1 cup cake flour or all purpose flour
1 1/2 cups egg whites (about 12 large eggs) I used liquid egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
What to do:
- Let egg whites stand at room temperature for 30 minutes
- Move rack in oven to lowest position, preheat oven to 350 degrees
- Prepare cupcake pans with paper cups
- In a medium bowl, mix powdered sugar and flour, with a whisk and set to the side
- Using a electric stand mixer, beat together egg whites and cream of tartar on medium speed until foamy
- Beat in granulated sugar, 2 tablespoons at a time on high speed adding vanilla, almond extract and salt with the last of the sugar
- Continue beating until stiff and glossy. Batter should stand in peaks as you remove the beater. Do not under-beat.
- Add flour/powdered sugar mixture to batter 1/4 cup at a time and fold it into the batter with a spatula, just until it is mixed
- Bake 15-20 minutes or until tops of cupcakes spring bake when gently touched
- remove from pans and let cool completely on a wire rack
- Frost cupcakes with The Green Apron’s Vanilla Buttercream Recipe
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