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Pastel Angel Food Cupcakes

Name: Pastel Angel Food Cupcakes
Prep time: 50 min
Total time: 1 h 45 min
Yield: 26
Ingredients: 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; 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting; 4 drops red food color

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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 Betty Crocker Kitchens

Updated May 23, 2022

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

Make With

Betty Crocker Frosting

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.

Tips from the Betty Crocker Kitchens

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

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;