Small Batch Angel Food Cupcakes

1. 1

   preheat oven to 350 degrees.

2. 2

   whip the eggwhites until foamy; then add the cream of tartar and continue whipping until soft peaks begin to form. sprinkle 1 tablespoon of sugar over the eggwhites and whip. repeat 3 times.

3. 3

   fold in the vanilla and almond extracts.

4. 4

   in a separate bowl, stir together remaining 1 tablespoon sugar, 1/4 cup flour and pinch of salt. one tablespoon at a time, fold this mixture into the eggwhite mixture.

5. 5

   line a 6-muffin tin with cupcakes liners. spoon the batter into the cupcake liners, filling at least 2/3 full. I actually ended up with a smaller 7th cupcake. bake for 18 to 20 minutes, until the tops are nicely browned and they spring back when lightly touched.

* Per serving · 4 servings · Values may vary.