Springtime Angel Cupcakes

By: From the Virginia Egg Council
By: From the Virginia Egg Council

Ingredients

Angel Food Cake Batter:
  • Whipping cream, non-dairy topping or fluffy white frosting (canned is fine)
  • Coconut, shredded and sweetened
  • Jelly-beans


Angel Food Cake:
  • 12 egg whites
  • 2 teaspoons Vanilla
  • 1½ tsp. Cream of tartar
  • 2/3-cup cake flour
  • 1 ½ cups sugar, divided
  • ¼ teaspoon salt

Directions

Angel Food Cake Batter:

Prepare angel food cake from the following recipe or from a mix. Line small cupcake tins with 2” papers (midget size). Fill each liner with 2 tablespoons of batter. Bake at 350 degrees for about 10 minutes. Keep an eye on them – you want them firm, slightly brown on top, but not totally dried out or cracked. Cool. Frost with either whipped cream, non-dairy topping (refrigeration these) or white fluffy frosting. Immediately dip cupcakes in shredded sweetened coconut. Top each with a jelly- bean. Present on a platter in a shallow flower and ribbon decorated basket. Makes about 60 bite-size cupcakes.



Angel Food Cake:

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add ¾ cup sugar, 2 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in vanilla. Sift together flour, remaining sugar and salt. Sift about ½ cup of flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture ½ cup at a time. Pour into un-greased 10 x 4” tube pan OR into cupcake liners. Bake in preheated 375 degree oven until top springs back when lightly touched, about 30 – 40 minutes (about 10 min. for mini-cupcakes). Invert cake in pan on funnel or bottle neck. Cool completely, about 1 ½ hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. *Rub a bit between finger and thumb – if grainy, keep beating.
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