Angel Food Cupcakes

1. 1

   Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

2. 2

   Preheat oven to 350u00b0F. Line cupcake tin with cupcake wrappers.

3. 3

   Meanwhile, sift confectioners sugar and flour together 3 times; set aside.

4. 4

   Add cream of tartar, extract and salt to egg whites; beat on high speed. Gradually add white sugar, beating until sugar is dissolved and stiff peaks form. Using a spatula, fold in flour mixture, 1/4 cup at a time.

5. 5

   Spoon 1/4 cup batter into each cupcake liners. Bake 18-20 minutes, or until cake springs back when lightly touched.

6. 6

   Let cool completely before frosting and adding desired toppings.

7. 7

   I topped these with fresh whipped cream (1 pint heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla in the mixer until whipped) and fresh berries.

* Per serving · 4 servings · Values may vary.