Angel Food Cupcakes

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350°F. Line a muffin pan with paper liners.
• Sift together the powdered sugar and cake flour 3 times. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
• In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
• Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
• To make the frosting, either in a stand mixer or with a hand-held mixer, beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. Transfer to another bowl and set aside.
• Add the whipping cream to the mixer bowl (no need to clean) and beat with wire whisk attachment until thickened to soft peaks.
• Add cream cheese mixture in a few additions, and beat until smooth.
• Frost cupcakes with buttercream and top with berries.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 325°F. Spray a dark non-stick cupcake pan with cooking spray.
• Prepare angel food cake mix according to package directions. Fill each cupcake tin to the top. Bake for 18-20 minutes or until tops are golden brown.
• Cool cupcakes and frost with frosting. I used a 1M star decorating tip. Sprinkle with sprinkles if desired.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
• Prepare batter as directed on the box. Fill muffin cups 2/3 full.
• Bake for 15 to 20 minutes, or until done.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
• Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
• Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
• Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
• Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

ANGEL FOOD CUPCAKES

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners - this recipe makes about 14-16 cupcakes. Set aside.
• In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
• In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
• Bake the cupcakes until very lightly browned around the edges and a toothpick inserted in the center comes out clean, about 18-20 minutes. For around 3 dozen mini cupcakes, bake for about 10-12 minutes, same oven temperature.
• Allow the cupcakes to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.
• Spread or pipe homemade whipped cream onto cupcakes. I used a small icing spatula for some, but a Wilton 8B tip looks wonderful (see picture above!). Garnish with fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
• In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form.
• Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
• Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean.
• Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
• For the Cream Cheese Whipped Cream Topping:
• In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.

ANGEL FOOD CUPCAKES

Steps:

• Separate the egg whites into a large, completely clean, and dry glass bowl. Cover and set aside for at least 30 minutes to let the egg whites come to room temperature.
• Sift the sugar 3-4 times and get rid of any hard clumps. Add it to the bowl of a food processor and pulse for 15-30 seconds so it's a very fine texture.
• Measure out 6 tablespoons (¼ cup + 2 tbsp.) of sugar and sift it into a small clean, dry bowl. Set aside.
• Add the cake flour and salt to the remaining 6 tablespoons of sugar that's still in the food processor. Pulse for 15 seconds, then sift them together into a medium clean, dry bowl. Set aside.
• Arrange your oven rack to the second from bottom position. Preheat your oven to 325°F and line a 12-count muffin pan with cupcake liners.
• To the bowl of room temperature egg whites, add the cream of tartar and beat with an electric mixer until thick and foamy, about 1½ minutes. Add the 6 tbsp. granulated sugar and continue to beat for 1½-2 minutes, or until the meringue reaches thick, stiff peaks. You should be able to flip the bowl upside down without the meringue moving at all. Add the vanilla extract and mix until combined.
• Add the dry ingredients to the meringue in 5-6 additions. Use a rubber spatula to gently fold in each addition by wiping the sides and bottom of the bowl and rotating the spatula in towards the middle. Don't add too much of the dry ingredients at once or you'll risk deflating the meringue.
• Once all of the dry ingredients have been added, fold until the batter is combined with no pockets of flour remaining. Don't overmix.
• Use a spoon to scoop the batter evenly into each of the cupcake liners and bake the cupcakes for 18 minutes. Allow to cool slightly before removing them from the pan, then let the cupcakes cool completely before topping with the homemade whipped cream.

ANGEL FOOD CUPCAKES

Steps:

• 1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
• 2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
• 3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. With a rubber spatula add in the lemon extract and lime zest. Do this very gently to prevent losing the volume in your meringue.
• 4. Gently fold in the flour mixture, adding it in two or three additions.
• 5. Divide evenly into prepared muffin tins. Fill them almost to the top.
• 6. Use an offset spatula or your fingertips to gently flatten the top of the batter.
• 7. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. Cool on a wire rack.
• 8. Top with lemon glaze, fresh whipped cream and fresh fruit with powdered sugar.

ANGEL FOOD CUPCAKES

Steps:

• For Angel Food Cupcakes: Preheat oven to 350 degrees F.
• In a food processor, pulse sugar until very fine, 1-2 minutes*.
• Sift together half of the sugar, cake flour and salt into a medium bowl.
• In a large mixing bowl, whisk together egg whites, water, cream of tartar and extract until well combined. With a handheld or standing mixer, whip mixture on medium speed while slowly adding remaining sugar, until medium peaks form. In batches, sift flour mixture over top of egg white mixture and fold in with a rubber spatula. Continue until all of the flour mixture has been incorporated.
• Evenly divide batter among paper-lined muffin cups, filling each cup nearly full. Bake for 18-20 minutes, until golden and a toothpick inserted into the center comes out clean
• Allow to cool completely before frosting. Top with fresh berries or your choice of fruit.
• For the Cream Cheese Whipped Cream Frosting: In a large mixing bowl, whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator until ready to frost cupcakes.
• Enjoy!

ANGEL FOOD CUPCAKE RECIPE

Steps:

• Preheat oven to 375.
• Prepare cake as directed on package. Pour batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
• Cool cupcakes in pan for 5-10 minutes then remove and cool.
• In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes.
• Top with assorted berries and mint leaves if desired.

BERRIES AND CREAM ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Remove upper rack in oven and place remaining rack on the very bottom.
• Using parchment paper baking cups, line your muffin pan.
• In a blender or food processor, add the sugar and blend for about 1-2 minutes until the sugar is fine.
• It is important to sift these ingredients a little bit at a time. Begin by sifting half of the sugar with the cake flour and salt. Set aside.
• In a large mixing bowl, whisk by hand the egg whites, water, cream of tartar and clear vanilla, about two minutes.
• Using an electric mixer, beat the mixture on medium speed. Sift in the remaining sugar during the process. Beat until medium peaks form. Set aside your electric mixer. The rest of the cupcake batter is done by hand.
• Once you have medium peaks, add the flour mixture (dry ingredients) just a very small amount at a time, and use a spatula to gently fold the ingredients into the egg whites. Be careful and go slow, you don't want to deflate any of the fluffiness of the peaks.
• Repeat until all flour has been folded in.
• Carefully spoon the mixture into the prepared parchment cup lined pan. Fill each parchment baking cup 3/4 full.
• Place the pan in the oven and bake for 16-18 minutes or until the tops are slightly golden brown.
• Gently remove from oven and allow to cool for about 5 minutes or so, before transferring to a wire rack to cool completely. (repeat with remaining batter until all cupcake batter is used).
• To make whipped cream, pour the heavy whipping cream and the powdered sugar into a large bowl.
• Using a stand mixer, or hand mixer fitted with a whisk attachment whisk cream and sugar on low (the first two or three settings) until you start to see some foam. Turn it up a little a time, gradually until you get to high speed. You want the whipped cream to form stiff peaks, so watch is carefully so you don't over whip.
• Spoon onto cooled cupcakes or use a piping bag. You can chill first, if desired.
• Top cupcakes with fresh summer berries.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 6 or 12 count muffin pan with liners.
• In bowl, whisk together flour, salt, and 2 TBSP sugar. Set aside.
• With an electric mixer with whisk attachment, whisk egg whites until foamy. Then, increase speed slightly and add in lemon juice.
• Continue whipping and add in the 1/4 cup of sugar. Add in 1 tablespoon at a time and continue whipping until medium peaks form. Add in vanilla.
• Gently fold the flour/sugar mixture into whipped egg whites. Do this gradually.
• Divide batter evenly into prepared pan. Bake 15-18 minutes or tops spring back when touched. small note: these won't rise much
• Cool completely before frosting.

CHOCOLATE ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 350 degrees.
• In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
• Remove from heat and stir in vanilla.
• In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
• Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
• Quickly add cocoa mixture and beat 20 seconds until just blended.
• In a small bowl, combine flour and baking powder.
• Fold into egg white mixture, one fourth at a time.
• Spray 12 regular muffin cups with vegetable cooking spray.
• Divide batter evenly between muffin cups.
• Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
• Remove from oven and cool on wire rack for 10 minutes.
• Run a knife around edge of cupcakes to loosen.
• Remove cupcakes and cool on wire rack.
• Invert onto serving plate.
• Garnish each with a little whipped cream and a strawberry, if desired.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 325°F. Lightly grease a muffin pan with baking spray. On a counter, set two bowls apart the width of the muffin pan, then test setting the muffin pan upside down and on top of the bowls (this will be used for cooling the cupcakes after baking).
• Separate the egg whites and let them stand to come to room temperature.
• In a medium bowl, whisk together the powdered sugar and cake flour.
• In the bowl of a stand mixer, mix the egg whites, water, orange extract, maple syrup and cream of tartar. (You can also use a large non-reactive bowl and a hand mixer.) Mix on low speed until the mixture is foamy, then turn up to medium speed and gradually begin to add the granulated sugar, about 1 tablespoon at a time, over a period of 2 to 3 minutes. After all the sugar is added, turn up the speed to high and beat until medium peaks form, about 2 to 3 minutes. The mixture should be modestly glossy and the tips of peaks formed when you dip your finger into the mixture should flop over a bit.
• Remove the bowl from the mixer, and using a fine mesh strainer, sift in half of the dry ingredients. Gently fold the dry ingredients into the egg mixture with a spatula. Then sift and fold in the remaining dry ingredients.
• Using a 1/2 cup measure and a spatula, spoon the batter into 12 muffin cups. The batter is very fluffy and will rise significantly over the top of the muffin tin. If desired, gently smooth out the tops of the cupcakes, taking care not to deflate the airy batter.
• Bake for about 20 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean. Remove the tin from the oven and allow to cool in the pan for 5 minutes. Then, set the pan upside down between the two bowls until fully cooled, about 45 minutes.
• When ready to serve, remove the cakes from the pan (you may need to use a sharp knife to release the edges from the pan). Spread the top of each cupcake with a very thin layer of maple cream. Slice raspberries in half, then place them cut side down on the top of the iced angel food cupcakes. Serve immediately. (The cakes are best eaten the day of baking. If desired, you can bake and freeze the cakes by wrapping them in plastic wrap and placing in a sealed plastic bag; however, this can slightly deflate the cakes. We tried this and they tasted nearly as good after freezing; however, eating the day of is the preferred option.)

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners (You can also make them without the liners and very lightly grease and flour the tins, but I find they are easier to make and less likely to deflate when you use liners.
• In a medium bowl, sift together the flour, 1/2 cup of the powdered sugar, and salt. Mix until combined and set aside.
• Process your granulated sugar to make it fine to the touch. Set aside.
• In a freshly cleaned and dried mixer, add the egg whites and beat until frothy.
• Add the cream of tartar and continue to beat until the egg whites form medium peaks.
• Slowly begin to beat in the granulated sugar. Continue to beat the egg whites until they form stiff peaks that are nice and glossy. Beat in the vanilla as well as the lemon zest and raspberry if using.
• Sift in the flour mixture into the beaten egg whites. Gently fold in the flour until it is incorporated. Do this by hand and occasionally scrape the bottoms and sides of the bowl. Your goal is to fully add in the flour without deflating the air in the whites. The volume of the mixture will go down slightly and the mixture will turn slightly runny. This is normal, but it should not become watery, if that happens, it is overmixed.
• Evenly divide the batter into your cupcake tin and bake for about 14 - 16 minutes, or until the cupcakes are risen and are very slightly golden brown at the edges. They should feel a bit bouncy when you touch them, but do not press down too much.
• Remove from the oven and carefully remove from the tin. Handle with a light touch as they are still hot and rough handling can still slightly deflate the cupcakes. Set aside to cool.
• While the cupcakes are cooling, beat the heavy cream and the remaining powdered sugar. Dollop on top of the cupcakes and then finish with seasonal fruit.

MINI ANGEL FOOD CUPCAKES

Steps:

• Add egg whites to a bowl and let them sit at room temperature for one hour.
• Preheat oven to 350 degrees F.
• Line a mini-cupcake pan with cupcake liners (or simply place them on a baking sheet or inside a larger cupcake pan).
• Using an electric mixer, beat egg whites until they are foamy.
• Add cream of tarter, then beat at medium-high speed until soft peaks form (about 5 minutes).
• Add granulated sugar while continuing to mix on medium speed, then add the vanilla extract.
• Whisk together the powdered sugar and flour in a bowl.
• Add ⅓ of the dry ingredients over the egg whites and gently fold with a spatula until combined.
• Repeat with the rest of the dry ingredients until everything is combined. Make sure you do not over-stir the batter.
• Use a teaspoon to fill each liner with batter until ¾ full.
• Bake for 20 minutes, or until tops are golden brown.
• Let cool completely before frosting.
• Frost with buttercream frosting, or frosting of your choice, and top with fresh raspberries.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.
• In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.
• In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.
• Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.
• Finally, add the vanilla extract and beat to combine.
• Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
• Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
• Let the cupcakes cool completely in the pan before moving to a wire rack.
• Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
• In a large bowl, mix together the confectioner's sugar, flour, and salt. Stir with a large spoon, spooning some of the mixture up and then letting it fall back down into the bowl (helping to aerate the mixture).
• In a separate bowl, combine the egg whites and cream of tartar. Use a stand or hand mixer with a whisk attachment, or whisk by hand, until foamy. Gradually add the sugar, beating on high, until soft peaks form.
• Fold in the vanilla and almond extract carefully, then gently and gradually fold the flour mixture into the egg white mixture, using a scooping motion. (Do not beat or overmix the batter or your cupcakes will be dense).
• Spoon the batter into the cupcake tin. Bake for 18 minutes at 350 degrees F. Let cool 10 minutes in pan, then remove to a wire cooling rack. When cool, add any toppings of your choice.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 325° and line a muffin pan with cupcake liners. Set aside.
• Sift together the flour and salt and set side.
• In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
• Add in the vanilla and mix to combine.
• In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
• Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
• Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.

ANGEL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
• Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
• Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
• Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
• Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
• Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
• For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
• Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

SMALL BATCH ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake pan with 6-7 paper liners.
• In a small bowl, sift together flour and 2 tablespoons sugar.
• In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat egg whites until foamy, about 1 minute. Add vinegar, vanilla, and salt.
• Gradually beat in the remaining 1/4 cup sugar. Then continue beating on high speed until stiff peaks form, about 4-5 minutes (when you pull the beaters straight up, peaks will form but not fall over).
• Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
• Fill paper liners all the way to the top (they won't rise much). Bake for 16-18 minutes or until golden brown and tops spring back when touched. Cool completely.
• Once cool, frost cupcakes with whipped cream and top with raspberries.

ANGEL FOOD CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
• Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
• In a large bowl, whisk together egg whites, water, cream of tartar and vanilla. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
• Add flour mixture a little at a time (you'll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
• Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes