Some friends were coming over for BBQ and I wanted to have strawberry shortcake. But I wanted individual ones so I figured I would use my minibunt pan to make little angel food cakes.
I put all the extra into cupcake containers. Turns out the cupcakes worked much better since it was insanely hard to get the mini bunts out. Well, not that hard, but they didn’t look anything like mini bunts by the time I was done.
Anyhow, the recipe is below. It came out great and I will definitely be making it again.
Angel Food Cupcakes
Based on a recipe from allrecipes.com.
Makes about 24 cupcakes.
Ingredients:
- 1.5 cups of egg whites (I needed 9)
- 1 cup all purpose flour
- 1.25 cups confectioners’ sugar
- 1.5 tsp cream of tartar
- 1.5 tsp vanilla extract
- .5 tsp almond extract
- .25 tsp salt
- 1 cup sugar (normal kind)
Directions:
- Let the egg whites sit for about 1/2 hour. Not sure why to do this. I think to bring them to room temperature, but the originally recipe recommends this.
- Sift together the flour and confectioner’s sugar. About three times should be sufficient. I just used a sieve and two bowls. If you get a little on the table, don’t worry. It won’t make a difference.
- You can also use the 1/2 hour to preheat your oven to 350 degrees and fill your cupcake tins with papers.
- Assuming the 1/2 hour is up, add cream of tartar, vanilla extract, almond extract and salt to eggs. Beat the eggs in your mixer on high. Gradually add the sugar and stop when you’ve got stiff peaks. This will take a little while (maybe 10 minutes?).
- Take the bowl out of the mixer and fold in the flour-sugar mixture. This basically means add just a little at a time and stir slowly. You don’t want to lose the “poof” of the eggs.
- Once all of that is mixed in, use the spatula or a spoon to fill the cupcake papers. It will rise. I like they way they look flowing over the top. To get this look I filled to the top of the paper. Bake at 350 degrees for about 20 minutes.
Next time I want to try it with some different flavored extract. Or maybe some cocoa powder mixed in.
A lone perfect little cupcake.
Interestingly enough, you can see that my oven does not cook evenly. Typically I rotate things, but I forgot this time. You can see how one corner got a lot more cooked than the other. (It might look a little “glossy” because I noticed this as I was cleaning the pan and then had to take it out of the water to photograph it.)
