Angel Food Cupcakes

Angel Food Cupcakes

1/2 cup + 2 Tbs gluten-free flour
1/2 cup powdered sugar
1/2 cup granulated sugar
6 egg whites
3/4 tsp cream of tartar
1 tsp vanilla
1/8 tsp salt

1 c heavy whipping cream
1 1/2 Tbs granulated sugar
1 tsp vanilla

Preheat your oven to 350ºF and prepare 2 cupcake pans with paper liners. In a small bowl, combine the flour and sugars, set aside. In the bowl of your stand mixer whip the egg whites for one minute, until frothy. Add the cream of tartar, vanilla and salt, and whip for 5-6 minutes until stiff peaks form. Sprinkle 1/4 c of the flour mixture over the egg mixture and fold in gently, repeating until all the flour is incorporated. Spoon the batter into the paper liners and bake for 15-17 minutes, until lightly golden and springy to the touch. Remove from the oven and cool completely in the pans. Freeze the bowl and whipping attachment of your stand mixer for 10-15 minutes. Add the heavy whipping cream, vanilla and sugar to the bowl and whip for 3-4 minutes, until light and airy. Frost the cupcakes, and refrigerate leftover frosting immediately.

Servings: 12


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