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Pastel Angel Food Cupcakes

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  • Prep 50 min
  • Total 1 hr 45 min
  • Servings 26
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Think spring with these quaint cupcakes, completed with an ombre cake finish and pastel pink frosting.
by: Tablespoon Kitchens
Updated May 23, 2022
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Ingredients

Cupcakes

  • 1 1/2 cups powdered sugar
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 cups egg whites (about 12 large)
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • Yellow, red and green liquid food color

Pink Fluffy Frosting

  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 4 drops red food color

Steps

  • 1
    Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
  • 2
    In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
  • 3
    Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
  • 4
    Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make “S” motion through batters to swirl.
  • 5
    Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
  • 6
    Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.

Expert Tips

  • tip 1
    Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry. Don’t let the egg whites stand at room temperature longer than 30 minutes.
  • tip 2
    Substitute 1 box white angel food cake mix for the cupcakes above. Make cake mix as directed on box except—divide and color batters as directed in recipe. Divide and color batters as directed in step 4. Bake 13 to 21 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. For frosting use 1 container whipped fluffy white ready-to-spread frosting mixed with 4 drops red food color.

Nutrition Information

110 Calories, 0g Total Fat, 2g Protein, 25g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
110
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
60mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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