Strawberry Shortcake/ Angelfood Cupcakes

makes 24 cupcakes

9 large egg whites (1 1/2 cups)

1  teaspoons cream of tarter

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/4 cups sifted powdered sugar (sift before measuring)

2/3 cups sifted cake flour (sift before measuring)

1/8 teaspoon salt

Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.

Preheat oven to 350 degrees F and place rack in the bottom third of oven.

Using an electric mixer, beat egg whites until frothy (Top Right Picture). Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks (Middle Right Picture). Once there, beat in vanilla extract.

Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients – I did this in three increments.

Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-20 minutes, or until tops are golden brown. Let cool completely, then frost as desired. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened. 

After that I cored them and added a Strawberry compote & frosted them with store bought whipped White fluffy icing! 

Enjoy!