Johanneck Family Recipes
Angel Food Cupcakes
30 servings
porciones25 minutes
tiempo activo40 minutes
tiempo totalIngredientes
~12 eggs (to equal 1 ½ cup egg whites)
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
½ teaspoon almond extract
1/4 teaspoon salt
1 ½ cups granulated sugar
1 pint of heavy whipping cream
Non-pareils or fruit for decoration
Instrucciones
Preheat oven to 375F and place cupcake papers in a cupcake pan.
Separate yolks from egg whites; discard yolks or refrigerate for another use.
Measure egg whites by adding or removing whites as needed to equal 1 1/2 cups.
Place egg whites in a mixing bowl and let stand at room temperature for 30 minutes.
Sift confectioners’ sugar and flour together 3 times; set aside.
Add cream of tartar, extracts, and salt to egg whites; beat on high speed.
Gradually add 1 cup sugar, beating until sugar is dissolved and stiff peaks form.
Fold in flour mixture 1/4 cup at a time.
Spoon batter into cupcake papers; no need to use cooking spray!
Bake for 15-20 minutes or until cake is golden and springs back when lightly pressed.
Cool cupcakes on racks.
Beat whipping cream and 1/2 cup of sugar together until stiff and can no longer taste sugar granules.
Fill a plastic baggie with whipped cream. Cut off corner of baggie.
Frost cupcakes generously using baggie as a piping bag.
Decorate with nonpareils or fruit.
Nutrición
Tamaño de porción
1 cupcake
Calorías
210 kcal
Grasas totales
11 g
Grasas saturadas
7 g
Grasas insaturadas
4 g
Grasas trans
-
Colesterol
34 mg
Sodio
58 mg
Carbohidratos totales
25 g
Fibra dietética
0.1 g
Azúcares totales
21 g
Proteínas
3 g
30 servings
porciones25 minutes
tiempo activo40 minutes
tiempo total