The Pioneer Woman Tasty Kitchen
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Angel Food Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Light and airy cupcakes topped with fresh vanilla whipped cream and berries. A perfect summer treat!

Ingredients

  • 12  Egg Whites, Room Temperature
  • ¼ cups Confectioners Sugar
  • 1 cup Cake Flour
  • 1-½ teaspoon Cream Of Tartar
  • 2 teaspoons Vanilla
  • ¼ teaspoons Salt
  • 1 cup Sugar

Preparation

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.

One Comment

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KellyB on 6.2.2012

I am curious as to where the vanilla is as part of this recipe? I see it listed in the ingredients but not in the instructions?

One Review

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Nicole on 5.21.2012

I loved this for the most part, although it didn’t quite have the texture and sweetness I was hoping for (yes, I baked it correctly). I think this is just mostly because I was raised on my grandma’s angel food cake, so naturally I have a bias. The recipe was pretty easy, I ended up with pretty much the right amount of servings (33), and I honestly can’t imagine an easier way to make angel food!

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