Pastel Angel Food Cupcakes

Think spring with these quaint cupcakes, completed with an ombre cake finish and pastel pink frosting. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Make with

Betty Crocker Frosting

Ingredients

1 1/2

cups powdered sugar

cup cake flour or all-purpose flour

1 1/2

cups egg whites (about 12 large)

1 1/2

teaspoons cream of tartar

cup granulated sugar

1 1/2

teaspoons vanilla

1/2

teaspoon almond extract

1/4

teaspoon salt

Yellow, red and green liquid food color

can Betty Crocker™ Whipped fluffy white frosting

drops red food color

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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.

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.
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.