Deceptively Delicious Angel Food Cupcakes

1. 1

   Preheat oven to 350. Line muffin cups with cupcake papers.

2. 2

   In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).

3. 3

   Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.

4. 4

   Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.

5. 5

   Cool on a rack and then frost.

* Per serving · 4 servings · Values may vary.

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