Today I am very excited to play host to my very first guest post! I discovered Mother Thyme a few months ago and I love reading her fabulous recipes. She’s the woman behind the delicious tomato pasta sauce and choc-ginger biscuits. Please make her feel welcome and be sure to stop by and check out all the fabulous recipes on Mother Thyme.
Hi everyone! I’m Jennifer from Mother Thyme. I am so thrilled to be guest posting on my foodie friend Claire’s fabulous site today!
Today I will be sharing with you a light and refreshing dessert that you can enjoy without the guilt, Angel Food Cupcakes. These cupcakes are light and airy and made with a few simple ingredients such as egg white, confectioners sugar, sugar, salt and vanilla. The egg whites are whipped to form stiff peaks that makes this batter light and airy.
Sure I could have topped these cupcakes off with a creamy, eat with a spoon buttercream frosting, but that defeats the purpose of composing a light cupcake. My first thought was to just add dollops of cool whip on top of these cupcakes with slices of strawberries, but after some experimenting and recipe developing I came up with this creamy, delicious cool whip frosting that is flavored with vanilla and a hint of almond. This frosting is creamy, tasty, and delicious without all the extra calories and fat. So instead of having one cupcake, let’s have two (or maybe three)!
Thanks for letting me share my recipe here with you today. Be sure to stop by and say Hi to me at Mother Thyme. You can also find me on Facebook, Twitter and Pinterest!
Enjoy!
- 12 large egg whites (about 1 ½ cups)
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup confectioners sugar (icing sugar)
- ½ cup sugar
- 1 cup cake flour (plain AP flour)
- 1 3.4oz (90-120g) package of vanilla instant pudding
- ½ cup milk
- ½ teaspoon almond extract
- 1 8oz tub of cool whip, thawed (fat free, light or regular)
- Using an electric mixer with whisk attachment combine egg whites, cream of tartar, vanilla extract and salt in a large bowl. Blend on medium speed for 4-5 minutes until stiff peaks form. Gradually add in sugars and continue to blend until just combined. By hand fold in cake flour.
- Pour batter into cupcake liners filling ¾ full. Bake for 15-18 minutes until cake tester comes out clean and top is firm. Do not overbake.
- Cool on wire racks completely before frosting.
- In a medium bowl combine pudding, milk and almond extract until smooth. Fold in cool whip until combined. Frost as desired.
What degree for the oven, 350*? Also I take it these need to be refrigerated?
how much cool whip do you need to add for the frosting
Hi Angie. Oops something seems to have disappeared in the recipe. Thanks for alerting me to it. You will need 1 8 ounce (250g) tub. The recipe has been fixed up now.
sounds great! do you think unsweetened, plain almond milk could be substituted for the milk and almond extract in the frosting?
I don’t see why not. It sounds like it would work well.
Nice to meet you Claire!! What an adorable blog you have! I love Jennifer! What a great guest post! This sounds so refreshing and light! Mmmmmmm!
Welcome Katie! Thank you very much. I love her too. Mother Thyme is fantastic. I agree, the cupcakes look divine.
They’re very pretty cupcakes! Love the piece of fresh strawberry on top to match the pink liners 🙂
They’re adorable aren’t they?!
Hello Claire and Jennifer 🙂
This recipe is exactly what i need! Guilt free desserts! I’m trying to go on a diet…but i always end up craving desserts lol so this is PERFECT ~
A sweet tooth is a tricky one to tame. I have a few other low-calorie recipes on the blog too so be sure to check them out.
What beautiful looking cupcakes. I love the presentation. They look so neat and perfect. I’m off now to check out Jennifer’s blog.
Aren’t they gorgeous? I warn you, a look at Mother Thyme and you’ll be hooked!
Thank you Claire for inviting me to guest post on your lovely site today! 🙂
Thank you for making such devine-looking cake for me!
That frosting sounds divine!
Doesn’t it?!