 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Found this on Diabetic Living and they are so good. Takes a little time to whip the egg whites, but all worth it Ingredients:
1-1/2 cup egg whites (10 to 12) or 1 carton of egg whites |
1 cup sifted cake flour |
1/2 cup sugar |
1-1/2 tsp cream of tartar |
1 tsp vanilla |
1/2 tsp almond extract |
1/2 tsp salt |
3/4 cup sugar |
1 cup asst diced fruit (fresh) or dried |
Directions:
1. In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes.
2. Meanwhile, sift cake flour and 1/2 cup sugar together 3 times; set aside
3. Line cupcake pans with paper muffin cups.
4. Preheat oven to 350
5. Add cream of tartar, vanilla, almond extract, & salt to egg mixute.
6. Beat with electric mixer on medium speed until soft peaks form (tips curl)
7. Gradually add 3/4 cup sugar (about 2 tablespoons at a time), beating until stiff peaks form (tips stand straight up)
8. Sift 1/4 of the cake flour mixture over beaten egg whites; fold in gently.Repeat folding in remaining cake flour mixture by fourths.
9. Spoon batter into muffin cups, filling half full
10. Sprinkle with a few berries on each
11. Top with a dollop of batter and then more berries
12. Mound more batter over fruit (cups will be very full)
13. Bake for 15-18 minutes or until tops are golden brown and spring bak when lightly touched with finger.
14. Cool cupcakes on wire rack in pan.
15. Remove
16. Makes 24-30 angel cupcakes
17. They say that the cupcakes are fat-free and only 135 calories (but that is for a popover size cupcake)
|
|