Fresh Raspberry Angel Food Cupcakes

Preheat oven to 325 F. Line two 12-count muffin pans with muffin cups and set them aside. (I used aluminum liners for this and feel like it worked great, but you can use whatever you have on hand).

Using a stand or hand mixer, beat the egg whites, vanilla and salt on high for about 2 minutes until they start to get foamy. Then lower the speed. While the mixer is on low slowly pour in the granulated sugar and cream of tartar. Then turn the mixer on high and beat until the egg whites form soft peaks. Sift in the flour and powdered sugar and gently fold until incorporated.

Fill each muffin cup full of the egg white mixture and gently press a raspberry into the middle of the cupcake. Bake at 325 F for 12-15 minutes until the tops start to brown slightly. Then remove them from the oven and let them cool before digging in … those raspberries will be hot! Enjoy!

Inspired by the Angel Food Cupcakes by howsweeteats.com.