Angel Food Cupcakes with Marshmallow Frosting

Ingredients:

Cupcakes:

• 3/4 cup cake flour
• 2/3 cup confectioners' sugar
• 8 large egg whites
• 3/4 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract

Frosting:

• 1/2 cup light corn syrup
• 2 tsp powdered egg whites
• 2 tbsp water
• 1/2 tsp vanilla extract
• pinch of salt

Makes 18 Servings

1. To make cupcakes, preheat the oven to 350 F. Line 18 muffin cups with foil or paper liners. Sift flour and confectioners' sugar onto a piece of wax paper. with electric mixer on high speed, beat egg whites, cream of tartar and salt in a large bowl until soft peaks form. Gradually beat in granulated sugar. Beat in vanilla. Sift half of the 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 pans for 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, about 5 minutes. Spread frosting on cupcakes.

WW POINTS VALUE: 2 pts (1 cupcake per serving)

 

Note: This recipe appeared in the May/June 2012 issue of Weight Watchers Magazine. These cupcakes were not your typical cupcakes. The angel food cupcakes were very light and airy and quite delicious. The Marshmallow frosting was quite gooey and tastey as well. These cupcakes were not as fluffy as your typical cupcakes probably because they were angel food cupcakes and it takes a lot of patience and skill to make angel food cakes from scratch. The marshmallow frosting made from scratch was really tasty and better than the marshmallows you buy at the store. I do recommend using the frosting on or in chocolate cakes, in hot chocolate or even as a fondue dip.