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Johanneck Family Recipes

Angel Food Cupcakes

30 servings

porciones

25 minutes

tiempo activo

40 minutes

tiempo total

Ingredientes

~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

porciones

25 minutes

tiempo activo

40 minutes

tiempo total
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