Angel Food Cupcakes

By á-829

Ingredients

• for the whipped vanilla cream:
• 12 large egg whites (1 1/2 cups)
• 1 1/2 teaspoons cream of tarter
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 3/4 cups sifted powdered sugar (sift before measuring)
• 1 1/8 cups sifted cake flour (sift before measuring)
• 1/4 teaspoon salt
• 1 pint heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

let egg whites sit at room temperature for about one hour before beginning. while eggs are resting, measure out powdered sugar + flour, then sift powdered sugar, flour + salt together. set aside. line a cupcake tin (or two) with cupcake liners.

preheat oven to 350 degrees F + place rack in the bottom third of oven.

using an electric mixer, beat egg whites until frothy. once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. this took me about 5 minutes. gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. once there, beat in vanilla extract.

remove the bowl from the mixer + sprinkle 1/4 of the dry ingredients over the egg whites. fold gently with a spatula until combined completely. continue with the rest of the dry ingredients – I did this in three increments.

once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. bake for 18-19 minutes, or until tops are golden brown. let cool completely, then frost as desired. i frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, + beating until thickened.