Week 16. Light and Airy Springtime Strawberry Angel Food Cupcakes

For the aforementioned picnic, I also wanted to make dessert that was springy and delicious and easy to eat/clean up! And I thought, what is more light and fluffy and springtime-y than angel food? What a heavenly recipe...



Heavenly Angel Food Cupcakes

Ingredients
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt 1 cup sugar

Directions

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Strawberry Cream Cheese Frosting

Ingredients
•One batch angel food cupcakes.
•1 to 2 pounds of strawberries, cleaned and hulled.
•1/4 cup of confectioners sugar
•1 8oz. pkg. of cream cheese, softened
•1 12oz. container of cool whip
•1 tsp. of vanilla

Directions
1.Slice 1 cup of strawberries and add confectioners sugar. Mix well. Let stand at least a half hour to let berries "juice." Mash well after that time.
2.Cream softened cream cheese with mixer and add vanilla.
3.Add strawberry mixture and mix well on low speed. Last, fold in cool whip and mix well.
4.Frost Angel food cake putting excess frosting in the center hole of the cake.
5.Slice remaining strawberries and cover cake with the slices. If strawberries are small to medium in size they can be halved to cover the cake. You will need more than a pound to do it that way, but it makes for a prettier cake.
6.Chill for at least 1 hour.

**Hannah's Hints**

* This is actually a recipe for angel food cake, so the cupcakes end up smaller and more dense...almost like a little tea cake. It's so interesting and reaaaaaally good!

* The frosting recipe is fluffy and divine...you WILL love it.

* I made pretty little strawberry fans which I learned how to make at my roommate's Pampered Chef wedding shower...pretty adorable! This is another cupcake you will not be able to put down!

* There is absolutely no reason to use 12 eggs... separate the whites into a liquid measuring cup, and you probably won't use 12 eggs!