Polka dot Angle Food Cupcakes
Better Homes and Gardens June 2003
1 ½ cups (10-12) egg whites
1 cup sifted cake flour
½ cup sugar
1 ½ teaspoon cream of tartar
1 teaspoon vanilla
½ teaspoon almond extract
½ teaspoon salt
¾ cup sugar
1 cup assorted berries
1. In a large mixing bowl allow egg whites to stand at room temperature 30 min. Sift flour and ½ cup sugar three times. Line 12 jumbo muffin cups with cupcake liners, Preheat oven to 350.
2. Add cream of tartar, vanilla, almond extract and salt to egg whites. Beat until soft peaks form. Gradually add the ¾ cup sugar, 2 tablespoons full at a time, and beat until stiff peaks form.
3. Fold flour mixture ¼ at a time into egg mixture.
4. Spoon into muffin cups until ½ full. Sprinke berries on top of each, and mound remaining batter over fruit. Cups will be full.
5. Bake 15-18 min. Cool on rack.
134 cal. 0 fat, o chol, 143 mg sodium, 29g carbon, 1 g fiber, 4 g protein, 2% vit. C, 4% iron