How cute are these?!? Perfect for a summer party or a picnic when you want something light and refreshing.
Angel Food Cupcakes
1 1/2 cups egg whites (approx. 12 eggs), room temperature
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract (optional)
1/4 tsp salt
1 cup granulated sugar
1. Preheat oven to 350 degrees. Line muffin tins with paper bake cups. Sift confectioners' sugar and flour together three times. Set aside.
2. Place egg whites in a mixing bowl. Add cream of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add granulated sugar, beating until sugar is dissolved and stiff peaks form. Gently fold in flour mixture, 1/4 cup at a time. Fill cups with batter 3/4 full.
3. Bake for 15-20 minutes, until golden brown. Remove from tins and place on cooling racks to cool completely.
I ended up with 36 cupcakes from one batch.
These are great plain or topped with your favorite whipped topping and fruit or berries. I used a mixture of whipped topping and vanilla pudding and then just added some sliced strawberries.
Original recipe from: