Sometimes angel food cake is all the cake one needs. A little bit of cool whip, berries and we have a nice summer treat. Airy angel food, fluffy topping and a bit of sweetness and tang. So good.
Adapted from BakingBites
- 1 and 1/2 cup superfine sugar, divided
- 1 cup sifted cake flour
- 10 large egg whites, room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- half package of strawberries
- quarter container of blueberries
- one container of Cool Whip topping (Regular or light)
Preheat oven to 350F. Very lightly grease a 24-cup muffin pan (skip this step if your pan is nonstick).
In a small bowl, sift together flour and 1/2 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract.
Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 28-20 minutes, until tops are golden brown and the cakes spring back when lightly touched.
Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes.
Cool completely before using a butter knife to release the cupcakes from the muffin pan.