Angel food cake is extremely delicate; the airy sponge melts in your mouth and tastes pleasantly of fresh eggs and sweet orange. So you don't want to top it with much; I would suggest the Marshmallow Creme Frosting with maybe a bunch of Mandarin Oranges on top.
1 3/4 cups Sugar
1/4 tsp Salt
1 cup Cake flour, sifted
12 Egg whites (the closer to room temp the better)
1/3 cup Warm water
1 tsp Orange extract, or extract or your choice
1 1/2 tsp Cream of tartar
Oven Temp ~ 350°
Baking Time ~ 10 -
Pan Type ~ 12 cup muffin pan
In a food processor spin sugar about 2
minutes until it's superfine. Sift half of the sugar with the salt and cake
flour, setting the remaining sugar aside.
In a large bowl use a balloon whisk to thoroughly combine egg whites, water, orange extract and cream of tartar. After 2 minutes switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into prepared cupcake pan.
Fill them 2/3 full. Bake Angel Food Cupcakes until done.
The trick is to never grease your angel food cupcake pans.
The batter needs to be able to cling to the sides or it will fall flat.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!