Angel Food Cupcakes-Light and Easy!

What could be better than Angel food cake?  Angel food cupcakes!

Most recipes for Angel food cake are very similar, but in keeping with my I Love Martha mood, this is another recipe from the  Everyday Food/January February 2009 Issue.

Ingredients:

• 1 cup cake flour {spooned and leveled}
• 1/4 teaspoon salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract


Egg whites {poor little yolks}



Nice and Foamy



Stiff Peaks



Ready for Baking



Fresh from the Oven



Out of the Wrapper

1. Preheat oven to 375°.  Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.  With a mixer, beat egg whites on medium-high until foamy, about 1 minute
2. Add cream of tartar; beat until soft peaks form.  Continue to beat, gradually adding sugar; beat  until stiff peaks form, about 2 minutes.  Add vanilla; beat to combine.
3. Gently transfer egg-white mixture to a large, wide bowl.  In four batches, using the sieve again, sift flour mixture over egg-white mixture while turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
4. Gently spoon batter into the cupcake papers-no need to spray with cooking spray, the cupcakes will not stick.  Bake for 15 to 20 minutes-until cake is golden and springs back when lightly pressed.  Cool cupcakes on racks.

This recipe yields 20 cupcakes {in answer to Lisa @ Stop and Smell the Chocolates question-so thankful for her prompt! }

Rather than use a heavy frosting, I chose to place light whipped cream onto the cupcakes and sprinkle with nonpareils.

I am linking this at Blessed with Grace/Tempt my Tummy Tuesday tonight {p.s. pulled pork is the featured recipe over there this week…..I may need to go buy some pork-meet me at Wal-Mart-I’ll be the one tossing pork roasts into my cart!}

angel food cupcake hugs, mb