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Two Sisters Times Two, Serial #5 and Angel Food Cupcakes

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O.K., confession time–Reading and Recipes is not known for its low-cal desserts.

Sweet indulgence is in our DNA, you might say, as this website was founded on the idea of giving visitors a little pampering at the end of a long day or a busy week with a recipe for an easy treat for one or two and a story to kick back and relax with. And let’s face it–pampering when it comes to dessert usually means calories.

But this week we’re going to do a little penance for our culinary excesses and put on our halos and offer Angel Food Cupcakes as our recipe. This recipe is actually a great idea, perhaps even divinely inspired, as it is easy, healthy, and almost infinitely versatile. The cupcake shape makes both serving and storage a snap, and angel food matches up with just about anything, from any kind of fresh or frozen fruit (the healthy way to go) to flavored whipped cream (a little less healthy) to rich and decadent sauces (chocolate, caramel, butterscotch, peanut butter–yikes! all my good and healthy intentions are beginning to falter).

But the toppings are on you (or, more precisely, on the Angel Food Cupcakes). We just want credit for putting a healthy dessert on our website, before heading back to sweet and sinful ways next week.

(Do you really think angels eat this kind of cake? Do you have to watch your waistline in Heaven?)

angel food cupcake  Angel Food Cupcakes

2 egg whites, room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla extract

pinch of salt

3 Tablespoons granulated sugar

3 Tablespoons powdered sugar

3 Tablespoons all-purpose flour

angel food cupcakes

Preheat oven to 350 degrees. Grease a muffin pan with nonstick cooking spray and set aside.

In a clean mixing bowl, whip the egg whites, cream of tartar, vanilla, and salt with a handheld mixer. Slowly add the granulated sugar while continuing to beat the egg whites until stiff peaks form.

In a separate bowl, sift together the powdered sugar and flour. Fold the sifted mixture into the stiff egg whites until combined. Divide batter between four or five cupcake molds, filling each to the top. I got five cupcakes, but you might only get four depending on the size of your muffin tin.

Bake cakes for 13-16 minutes, or until the cakes are baked through and spring back when touched. Remove the cakes from the oven and allow to cool in the pan for 10 minutes. Gently run a knife around cakes and remove them to a wire rack to cool completely.

When ready to serve, plate the cakes and top with fruit, chocolate sauce, whipped cream, and/or ice cream.

Makes 4-5 cupcakes.

angel food

{Adapted from Slender Kitchen}

Click below to listen to or read Serial #5 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #5, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #5, text © Jeffrey Anderson


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