Angel Food Dessert

I decided it would be great to put angel food cake in cupcake cups. I just halved the recipe and only made 12 cupcakes.
Angel food cake:

• 3/4 cups sugar
• 1/8 teaspoon salt
• 1/2 cup cake flour, sifted
• 6 egg whites (the closer to room temperature the better)
• 1/8 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 3/4 teaspoons cream of tartar

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a beater to thoroughly combine egg whites, water, orange extract, and cream of tartar.  Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into muffin cups. Bake for 20-25 minutes before checking for doneness with a knife. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool for about 15 minutes. Remove cupcakes by using a knife and cutting all around each cupcake.
Cut in half and top with raspberry topping and whipped cream (I just use Ready Whip).

Raspberry topping:
In a bowl add 2 C. frozen raspberries. Heat in a microwave until heated, about 2 minutes. Add 2 Tbsp. sugar and stir until well incorporated.

Recipe by: Becky