Angel Food Cupcakes with Vanilla Almond Cool Whip Frosting
Recipe by: Mother Thyme
Yield: 1 ½ dozen cupcakes
Angel Food Cupcakes
12 large egg whites (about 1 ½ cups)
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup confectioners sugar
½ cup sugar
1 cup cake flour
Preheat oven to 350 degrees. Line cupcake tin with liners, set aside.
Using an electric mixer with whisk attachment combine egg whites, cream of tartar, vanilla extract and salt in a large bowl. Blend on medium speed for 4-5 minutes until stiff peaks form. Gradually add in sugars and continue to blend until just combined. By hand fold in cake flour.
Pour batter into cupcake liners filling ¾ full. Bake for 15-18 minutes until cake tester comes out clean and top is firm. Do not overbake.
Cool on wire racks completely before frosting.
Vanilla Almond Cool Whip Frosting
1 3.4oz package of vanilla instant pudding
½ cup milk
½ teaspoon almond extract
1 8oz tub of cool whip, thawed (fat free, light or regular)
In a medium bowl combine pudding, milk and almond extract until smooth. Fold in cool whip until combined. Frost as desired.