December Cupcake of the Month: Peppermint Angel Food Cupcakes with Whipped Chocolate Frosting….
Ingredients:
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature
- 2 1/2 Tbsp warm water
- 1/2 tsp peppermint extract
- 3/4 tsp cream of tartar
- Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don’t have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
- In a large mixing bowl, whisk together egg whites, water, peppermint extract, and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated. Using an ice cream scoop, place batter in lined muffin cups. Bake in preheated oven 18 – 20 minutes until golden.