Raspberry Swirl Angel Food Cupcakes

Note: It takes about 12 to 14 large eggs to produce 1 1/2 cups egg whites.

Preheat oven to 350F. Line 2 muffin tins with liners. Set aside.

Pour egg whites into the bowl of a stand mixer along with cream of tartar and salt. Whip several minutes until soft peaks form. Increase speed to high and gradually add sugar, 2 tablespoons at a time. Whip until stiff peaks form. Beat in vanilla and almond extracts.

Sift flour and confectioner’s sugar into a separate bowl. Then sift flour mixture into egg white mixture, 1/3 at a time, carefully folding into the batter after each addition. Do not over mix or deflate the egg whites.

Pour the seedless raspberry jam into a small bowl, whisk for a few minutes until liquid. Add into the batter and gently swirl. Use an ice cream scoop to scoop batter into muffin tins. Bake for 8 to 10 minutes, until the tops are just browned. Let cool.