Angel Food Cupcakes #FoodieExtravaganza

These delicious Angel Food Cupcakes are wonderful for making individual little desserts topped with Whipped Cream and Fresh Berries.

It's time for Foodie Extravaganza......

Camilla of Culinary Cam is hosting our event this month and asked us to post recipes to help our readers celebrate National Cupcake Lover's Day on June 13th.  Let's take a look at what the others are sharing.....

• Angel Food Cupcakes by A Day in the Life on the Farm
• Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
• Rocky Road Cupcakes by Karen's Kitchen Stories
• Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

I made up these cupcakes to serve at our Memorial Day gathering.  I whipped up some cream and placed out a bowl of Raspberries and Blueberries in keeping with the Red White and Blue theme and allowed guests to add their own toppings.

They would be perfect for Independence Day as well.  Of course, you can always use strawberries and serve up a lightened version of Strawberry Shortcake.

Desserts, Cakes, Cupcakes, Angelfood, Shortcake,

Desserts

American

Yield: 12

Author: Wendy Klik

Angel Food Cupcakes

These delicious Angel Food Cupcakes are wonderful for making individual little desserts topped with Whipped Cream and Fresh Berries.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 c. cake flour
• 3/4 c. sugar
• 5 egg whites
• 1/2 t. cream of tartar
• pinch of salt
• 1/2 t. almond extract
• Whipped Cream and fresh Berries for topping

Instructions

1. Sift together the flour and 1/4 c. of the sugar and set aside.
2. In large bowl of stand mixer, fitted with the whisk attachment, beat the eggs on medium speed until foamy. Sprinkle in the cream of tartar and increase mixer speed to high.
3. Gradually add in the remaining sugar, until soft peaks form. Stir in almond extract.
4. Remove bowl from mixer and, using a rubber spatula, fold in the flour mixture in 3 increments, mixing just until incorporated.
5. Divide batter between 12 muffin cups that have been treated with baking spray and bake in a preheated 350* oven for about 20 minutes, until golden brown and the cakes spring back from a light touch.
6. Let cool in pan before removing to a cooling rack to cool completely.
7. Serve with whipped cream and berries of choice.

Notes

Adapted from a recipe by Wilton

Nutrition Facts

Calories

75.52

Fat (grams)

0.26 g

Sat. Fat (grams)

0.08 g

Carbs (grams)

16.48 g

Fiber (grams)

0.13 g

Net carbs

16.35 g

Sugar (grams)

12.64 g

Protein (grams)

2 g

Sodium (milligrams)

24.34 mg

Cholesterol (grams)

0.38 mg

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Patriotic Trifle

Strawberry Roll

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