Candy Cane Angel Food Cupcakes with Cream Cheese Frosting

Before:
For the candy cane powder, place about 3 ounces of candy canes in a food processor or blender and blend until fine.

Preheat the oven to 350F. Place 12 muffin cups in a muffin baking pan.

In a small bowl, mix together flour, confectioner’s sugar, cane cane powder, cream of tartar, and salt. In a separate large bowl, beat 4 egg whites until foamy. Add granulated sugar and continue mixing until soft peaks form. Fold in the flour mixture and stir softly until well mixed. Divide batter into the 12 muffin cups. Bake for 18-20 minutes or until lightly golden on top. Best if cooled upside-down on a cooling rack to reduce sinking.

Cream Cheese Frosting:
In a medium bowl, combine cream cheese, sugar, and vanilla. Using a mixer, blend until smooth. Apply frosting to cupcakes once they have completely cooled. Enjoy!