Angel Food Cupcakes

If you are looking for a light-weight and delicious cupcake, you'll love these Angel Food cupcakes. This Angel Food cupcake recipe is one among my favorite cupcake recipes to form over the summer.

INGREDIENTS

teaspoon salt

1 cup cake flour

1¾ cup sugar

12 egg whites at temperature

a cup of warm water

1 teaspoon vanilla

1½ teaspoon cream of tartar

1 pot cold whip

24 strawberries

INSTRUCTIONS

1.Preheat the oven to 350 degrees.

2.Cover the cupcake molds with the cupcake molds.

3.In a bowl, sift the salt, flour, cream of tartar and half the sugar.

4.In the bowl of your blender, beat the egg whites, water, and vanilla for two minutes over low heat. Turn the mixer on medium speed and slowly pour within the second a part of the sugar. Once all the sugar has been added, turn the mixer to high power and stir until the mixer reaches medium peaks.

5.Gently fold half the flour mixture into the albumen mixer, once the flour is incorporated, gently fold within the last half of the flour mixture.

6.Pour the batter into the cupcake molds, fill the cups to the highest . Bake within the preheated oven until golden brown and back to the touch, about 18 minutes. Let the cupcakes cool completely.

7.Put your cold whip during a piping bag with an outsized piping tip. Pour the Cool Whip over each cupcake.

8.Using a parer , make small slices in each strawberry but don't cut the stems, lay the strawberries in order that they are even. put a strawberry on each cupcake.