ANGEL FOOD CUPCAKES

December 3, 2013

Cake is my favorite meal of the day. Eating cake morning, noon, and night, however, is not exactly a sustainable or wise life choice. So sometimes I try to lighten it up.

And everyone knows angel food cake is a heart-healthier, low fat dessert choice. (Still would probably only go two meals a day, max.)

ANGEL FOOD CUPCAKES from Rachel Schultz-4

ANGEL FOOD CUPCAKES
Serves 12 cupcakes

2 teaspoons corn starch
1/2 cup flour
1/8 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon vanilla
Whip cream
Strawberries

Preheat oven to 350 degrees. Stir together salt, corn starch, and flour. Beat together egg whites on high for 1 minute.

ANGEL FOOD CUPCAKES from Rachel Schultz

Add tartar, sugar, and vanilla, beating for another 2 minutes. Stir in vanilla. Divide batter into lined cupcake tin. Bake for 20-25 minutes.

ANGEL FOOD CUPCAKES from Rachel Schultz-2 ANGEL FOOD CUPCAKES from Rachel Schultz-3

Top with whipped cream and berries.

ANGEL FOOD CUPCAKES from Rachel Schultz-5

ANGEL FOOD CUPCAKES
 
Author:
Serves: 12 cupcakes
Ingredients
  • 2 teaspoons corn starch
  • ½ cup flour
  • ⅛ teaspoon salt
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • ⅔ cup sugar
  • 1 teaspoon vanilla
  • Whip cream
  • Strawberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together salt, corn starch, and flour.
  3. Beat together egg whites on high for 1 minute.
  4. Add tartar, sugar, and vanilla, beating for another 2 minutes.
  5. Stir in vanilla.
  6. Divide batter into lined cupcake tin.
  7. Bake for 20-25 minutes.
  8. Top with whipped cream and berries.

 

Adapted from Take a Megabite.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Jill

    I’d love to see a picture of your kitchen aid mixer! I’m sure it’s beautiful.

  • Sofia

    How much do you fill the cupcake liner with, half full?

  • Kerry

    Can I use All Whites for the egg whites? Also, how does the cupcake top come out flat? Thanks!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017