Tuesday, August 10, 2010

Angel Food Cupcakes

I wanted to make a light treat to take to lunch with some friends so I went to the store and saw that strawberries were on sale. I decided these cupcakes would be perfect. It worked great since everything is already portioned out, no need to take the cake, whipped cream and berries seperately.
Angel Food Cupcakes
Yield: 24 cupcakes (I had a little more than 24)
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners.
In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh berries.
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