My mom used to make angel food cake a lot when I was a kid. It has a very distinct smell that comes from the egg whites and cream of tartar. I remember her inverting the cake upside down and balancing the circular pan over a wine bottle on our back porch. And I remember loving the crunchy, sticky portions on the top that were browned and slightly over-done. I would pinch them off and eat them one spongy, sticky bite at a time.
My mom loves angel food cake, but I think she also loved that it was a healthier dessert option for my brother and I who were overweight from very young ages. Because to this day, my mom still NEEDS something sweet before bed…and angel food cake is far less damaging than some other choices.
Since Mr. Prevention entered the family, he has mom hooked on Twizzlers which luckily, interest me none at all. And the angel food cake that didn’t used to excite me, suddenly caught my eye. And, here we are.
Mom used to serve our angel food cake with Cool Whip. These cupcakes are topped with whipping cream beat into a fluffy, rich, mildly sweet cloud of finger-licking good. It’s similar to Cool Whip, but…better.
I opted to dye these red for the quickly approaching Valentine’s Day. I used about 2 teaspoons of red food dye and well, I’d say they are pretty red. Pretty, red, and pretty red 🙂
If you’re looking for a dessert that’s on the lighter side, it’s hard to beat a frosted cupcake for 81 calories and 2.2 grams of fat!
12 large egg whites (1 1/2 cups)
1 1/2 tsp cream of tarter
3/4 cup granulated sugar
2 tsp vanilla extract
1 3/4 cups powdered sugar (sift before measuring)
1 1/8 cups cake flour (sift before measuring)
1/4 tsp salt
1/2 pint heavy whipping cream
2 Tbsp sugar
1 tsp vanilla
Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.
Preheat oven to 350 F and place rack in the bottom third of oven.
Using an electric or stand mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Then beat in vanilla extract.
Remove the bowl from the mixer and sprinkle 1/3 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Repeat with remaining dry ingredients.
Once batter is smooth, pour heaping scoops of batter into each liner — they won’t rise much, if any. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely.
To make the frosting, beat the frosting ingredients on high until fluffy and thickened, about 4-5 minutes.
Yield: 3 dozen frosted cupcakes.
Nutrition Information (per cupcake): 81 calories; 2.2 g. fat; 9 mg. cholesterol; 36 mg. sodium; 13.4 g. carbohydrate; 0 g. fiber; 1.6 g. protein
Result: Light and spongy. These angel food cupcakes require few ingredients and are fun to make. The recipe makes 36 cupcakes, so feel free to halve the recipe – this is what I did and I ended up with 18 cupcakes exactly. People ask me sometimes what a “good” recipe would be for a diabetic…this would be one of them! The only problem with these is that it’s that it’s hard to stop at just one! Enjoy!
For a little something different…Heather tagged me to answer 11 random questions and since I love reading others’ responses, I am going to play!
- What was your first date like? We went to TGIFridays. He ordered a French dip and it dribbled down his chin the ENTIRE meal. He insisted on paying, tried to kiss me, and I ended the evening as quickly as possible. As it would end up, we dated for 2+ years in high school and we’re still friends today – ha!
- Chocolate candy or fruit/gummy candy? Chocolate. That was an easy one.
- Newest food you tried? Bok choy – liked it!
- Cardio or strength? Cardio a million times over. I hate lifting.
- Biggest pet peeve? When I call someone and they ignore my call only to text me right back. Drives me bonkers and my brother does it all the time.
- Store you hate the most? Payless? They used to have cute shoes…I’ve not found anything I liked there in years.
- What did you want to be when you grew up as a kid? A teacher or a vet.
- Do you wear make up? Absolutely. I have blonde eyelashes and look scary without it!
- What’s the one thing you’d pick at a spa? foot massage…my feet always hurt. Thanks, plantar fasciitis!
- Favorite job you’ve had? Government health care for Native Americans…I learned so much about diabetes and met some truly amazing people in the process!
- One bucket-list recipe or cooking trick you want to learn how to do? I want to make Singapore Chili Crab and buns!
And since I really and truly do love reading people’s responses…I tag YOU! Please feel free to leave a comment answering one, some, or all of the above questions about you! I promise it’ll make my day 🙂
Don’t forget to come by tomorrow for a heart-healthy recipe in honor of February and National Heart Month…as well as a GIVEAWAY! 😀