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
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).
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