Sweet Light Angel Food Cupcakes with Meringue Icing
Ingredients
The cupcakes
-
½
cup
confectioners sugar
-
⅔
cup
cake flour, sifted
-
¼
teaspoon
salt
-
8
large
egg whites, at room temperature
-
¼
cup
water
-
1
teaspoon
vanilla extract
-
¼
teaspoon
cream of tartar
-
½
cup
granulated sugar
The meringue frosting
-
2
large
egg whites, at room temperature
-
1
teaspoon
vanilla
-
¼
cup
water
-
½
cup
sugar
-
pinch
salt
-
1-2
drops
pink food coloring
Instructions
- Preheat the oven to 325°F and prepare a muffin tin.
- Whisk together the confectioners sugar, cake flour, and salt in a medium bowl.
- In a large bowl, mix the egg whites, water, vanilla extract, and cream of tartar.
- Using an electric mixer, beat the egg mixture on low speed until foamy, then gradually add the granulated sugar.
- Increase the speed to high and beat until medium peaks form.
- Sift the dry ingredients into the egg whites in two installments and fold carefully.
- Spoon the batter into the prepared muffin tin and bake for 18 minutes.
- Cool completely before removing from the tin.
- For the icing, whisk egg whites and vanilla in a clean bowl.
- Boil water and sugar in a saucepan until it reaches 234°F.
- Drizzle the syrup into the egg whites while whipping until stiff peaks form.
- Add salt and food coloring, then frost the cooled cupcakes.
Nutrition Facts (estimated)
Servings
12
Calories
122
Total fat
0g
Total carbohydrates
26.5g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
You might also like