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

Annie's Eats

Yield: 24 cupcakes (I had a little more than 24)

Ingredients:

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

Directions:

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.