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Light and airy cupcakes topped with fresh vanilla whipped cream and berries. A perfect summer treat!
Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350ºF. Line cupcake tin with cupcake wrappers.
Meanwhile, sift confectioners sugar and flour together 3 times; set aside.
Add cream of tartar, extract and salt to egg whites; beat on high speed. Gradually add white sugar, beating until sugar is dissolved and stiff peaks form. Using a spatula, fold in flour mixture, 1/4 cup at a time.
Spoon 1/4 cup batter into each cupcake liners. Bake 18-20 minutes, or until cake springs back when lightly touched.
Let cool completely before frosting and adding desired toppings.
I topped these with fresh whipped cream (1 pint heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla in the mixer until whipped) and fresh berries.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!