The day after a cupcake tasting I’m always a little on the sugared-up side. I feel the need for something light and simple again. To kind of “reset” me. And these Angel Food Cupcakes (recipe below from Cooking Classy) looked like they might be just the thing to get June started.
The cupcakes are insanely light and airy. So squishy it’s almost like a cotton ball. They have an airy flavor. I used almond extract, though the recipe says you can do vanilla, coconut or almond. The cake is so light that the flavor really just disappears into thin air.
The frosting is light and fluffy. Almost puffy really. Like a cloud. It has a whipped cream/cream cheese flavor. Not too sweet.
These cupcakes are so smooth and so light, it’s just crazy. The almond flavor comes out a little more. A little sweet. A little almond. A little cream cheese. A lot of fluffiness.
Scoring Sheet:
- Cupcake Taste: 3.5
- Frosting Taste: 3.5
- Overall Taste: 3.5
- Appearance: 3.5
- Ease of Making: 4
- TOTAL: 18
RECIPE
Angel Food Cupcakes (recipe from Cooking Classy)
Angel Food Cupcakes:
- 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 vanilla, coconut, almond or orange extract (I used almond)
- 3/4 tsp cream of tartar
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
- fresh strawberries, blueberries or raspberries
For directions visit Cooking Classy.
*Tomorrow: Cannoli Cupcakes*
my year of cupcakes 
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