angel food cupcakes etc.

When I logged into blogger today I was thrilled to discover that I now have 400 followers! I'm so pleasantly surprised by this new burst of popularity and must continue to thank you wholeheartedly for your comments & support.

In keeping with the theme of healthier desserts for January, I wanted to find a lighter cupcake recipe and happily discovered these angel food cupcakes on Annie's Eats. The recipe is quite easy and they look beautiful when garnished with a little light whip cream and fresh fruit. Definitely worthy of your party guests...

{image via annie's eats}

Angel Food Cupcakes

Yield: 24 cupcakes

Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Directions:
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.