Angel Food Cupcakes
- Number of Servings: 18
Ingredients
6 egg whites1/2 c. plus 2 tbsp. powdered sugar1/2 c. flour3/4 tsp. cream of tartar1 tsp. vanilla extract1/4 tsp. almond or coconut extract1/8 tsp. salt1/2 cup sugar
Separate egg whites and measure to make 3/4 c. Let stand at room temperature for 30 minutes. Combine flour and powdered sugar, sift three times.
In a large bowl, beat egg whites until frothy. Add cream of tartar, extracts, and salt. Gradually add sugar until stiff peaks form, beating at high speed. Fold in flour mixture 1/4 c. at a time, being careful not to deflate the egg whites.
Gently spoon batter into a gallon size zipper bag. Cut off one corner. Lightly grease cupcake tins or use liners. Gently squeeze batter into cupcakes, until about 3/4 full. Place cupcake pans on sheet pans, to make it easier to get in and out of the oven. Bake in 350 oven for 15 minutes until golden brown. Let cool completely on cooling racks. Run knife around outside if not using liners.
These freeze nicely, too.
Number of Servings: 18
Recipe submitted by SparkPeople user COWBOYMAMA.
In a large bowl, beat egg whites until frothy. Add cream of tartar, extracts, and salt. Gradually add sugar until stiff peaks form, beating at high speed. Fold in flour mixture 1/4 c. at a time, being careful not to deflate the egg whites.
Gently spoon batter into a gallon size zipper bag. Cut off one corner. Lightly grease cupcake tins or use liners. Gently squeeze batter into cupcakes, until about 3/4 full. Place cupcake pans on sheet pans, to make it easier to get in and out of the oven. Bake in 350 oven for 15 minutes until golden brown. Let cool completely on cooling racks. Run knife around outside if not using liners.
These freeze nicely, too.
Number of Servings: 18
Recipe submitted by SparkPeople user COWBOYMAMA.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 33.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 0.1 g
- Protein: 1.9 g
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