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)!
- 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.