Ingredients
Cupcake
- 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
Vanilla Almond Cool Whip Frosting
- 1 3.4 oz 90-120g package of vanilla instant pudding
- ½ cup milk
- ½ teaspoon almond extract
- 1 8 oz tub of cool whip thawed (fat free, light or regular)
Instructions
Cupcake
- 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.
Vanilla Almond Cool Whip Frosting
- In a medium bowl combine pudding, milk and almond extract until smooth. Fold in cool whip until combined. Frost as desired.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
