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Angel Food Cupcakes

Test Description


  1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. Whip the egg whites in a large mixing bowl at high speed until just frothy (approximately 1 minute). Add cream of tartar, salt and vanilla and whip at high speed until egg whites are almost stiff (approximately 4 minutes). Reduce speed to low and gradually blend in the sugar. Scrape bowl.
  2. Sift together the flour and powdered sugar and spoon 1/4 of the mixture over the egg whites. Repeat, folding gently between each addition.
  3. Fill the cupcake papers 2/3 full. Bake for 15 minutes, then rotate pan and bake for another 5 to 10 minutes or until tops are golden brown and cracks are very dry.
  4. Cool cupcakes completely before removing from pan.
  5. Just before serving, top with whipped cream and berries or Wholesome Organic Vanilla Frosting.


  • 12 egg whites from large cage-free organic eggs (enough for 1 1/2 cups)
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp sea salt
  • 1 1/2 tsp vanilla extract
  • 1 cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
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  • 1 1/4 cups all-purpose unbleached organic flour
  • 1/2 cup Wholesome Organic Powdered Sugar
    Organic Powdered Sugar
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  • Whipped cream and fresh berries or Wholesome Organic Vanilla Frosting
    Organic Vanilla Frosting
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