1/2teaspoonvanillacoconut, almond or orange extract
For Cream Cheese-Whipped Cream Frosting:
1 1/2cupsheavy whipping cream
Fresh berriesor your choice fruit
For Angel Food Cupcakes: Preheat oven to 350 degrees F.
In a food processor, pulse sugar until very fine, 1-2 minutes*.
Sift together half of the sugar, cake flour and salt into a medium bowl.
In a large mixing bowl, whisk together egg whites, water, cream of tartar and extract until well combined. With a handheld or standing mixer, whip mixture on medium speed while slowly adding remaining sugar, until medium peaks form. In batches, sift flour mixture over top of egg white mixture and fold in with a rubber spatula. Continue until all of the flour mixture has been incorporated.
Evenly divide batter among paper-lined muffin cups, filling each cup nearly full. Bake for 18-20 minutes, until golden and a toothpick inserted into the center comes out clean
Allow to cool completely before frosting. Top with fresh berries or your choice of fruit.
For the Cream Cheese Whipped Cream Frosting: In a large mixing bowl, whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator until ready to frost cupcakes.
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