Angel Food Cupcakes with Marshmallow Frosting

Angel Food Cupcakes with Marshmallow Frosting
PREP 20 MIN
BAKE 15 MIN
SERVES 18
Cupcakes
3/4 c cake flour
2/3 c confectioners’ sugar
8 large egg whites
3/4 tsp cream of tartar
1/2 tsp salt
1/2 c granulated sugar
1-1/2 tsp vanilla extract
Frosting
1/2 c light corn syrup
2 tsp powdered egg whites
2 Tbsp water
1/2 tsp vanilla extract
Pinch salt
1 To make cupcakes, preheat oven to 350°F. Line 18 muffin cups with foil or paper
liners. Sift flour and confectioners’ sugar onto piece of wax paper. With electric mixer on
high speed, beat egg whites, cream of tartar and salt in large bowl until soft peaks form.
Gradually beat in granulated sugar. Beat in vanilla. Sift half of flour mixture over beaten
egg whites and fold in with rubber spatula. Repeat with remaining flour mixture.
2 Spoon batter into muffin cups, almost filling each; smooth tops with back of spoon.
Bake until tops are golden and spring back when lightly pressed, 14–15 minutes. Cool
in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3 To make frosting, with electric mixer on high speed, beat corn syrup, powdered egg
whites, water, vanilla and salt until mixture is very thick and fluffy, 5 minutes. Spread
frosting on cupcakes.
PER SERVING (1 FROSTED CUPCAKE): 75 CAL, 0 G TOTAL FAT, 0 G SAT FAT, 0 G
TRANS FAT, 0 MG CHOL, 106 MG SOD, 17 G TOTAL CARB, 7 G TOTAL SUGAR, 0 G
FIB, 2 G PROT, 3 MG CALC. PointsPlus value: 2