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Dear Reader,
Angel food cupcakes topped with pink frosting and jelly beans are going to be my Easter dessert this year. Since I had never made the recipe before, I tried it this past weekend and the cupcakes were winners!
Angel Food Cupcakes
1 1/4 cups all purpose flour
1 1/2 cups sugar
12 egg whites from large eggs (enough for 1 1/2 cups)
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately one minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately four minutes.
Add one cup of sugar, gradually, while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very Dry.
Enjoy!
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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