***Angel Food Cupcakes with Cloud Frosting

Cupcakes

• 1/4 cup all-purpose flour
• 1 1/2 tsp cornstarch
• 1/8 tsp salt
• 3 large egg whites
• 1/4 tsp cream of tartar
• 5 Tbsp granulated sugar
• 1/4 tsp vanilla extract

Frosting

• 1/3 cup cold heavy whipping cream
• 1 Tbsp powdered sugar
• 1/4 tsp vanilla extract

Cupcakes:

Preheat the oven to 350 F and place cupcake liners in six cups of a muffin pan.

In a medium-size bowl, sift together the flour, cornstarch, and salt. Sift it back into another bowl, and repeat the process three more times to ensure it's well aerated and mixed.

In another medium-size bowl, using an electric mixer on high speed, beat the egg whites just until foamy. Add the cream of tartar and continue to beat until soft peaks form.

Slowly stream in the sugar 1 Tbsp at a time, while beating continuously. Beat in the vanilla extract.

Finally, add the flour mixture in three parts, folding it in gently with a spatula. (To fold, sweep the spatula around the edge of the bowl, and then through the center of the batter.) Repeat until well combined.

Divide the mixture among the prepared muffin cups. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool near the oven (drastic temperature change causes them to shrink too quickly).

Frosting:

When the cupcakes are cool, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat until incorporated.

Frost the cupcakes and serve.

Makes 6 cupcakes, 121 calories.