Thursday, June 30, 2011
Wednesday, June 29, 2011
Recipe:Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 hour
Servings: 20 ( I doubled the recipe to make 40, because there were lots of people around, It still was not enough, everyone had to split one with their cupcake buddy)
1 1/4 cups confectioners sugar
1 cup flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
1) Separate eggs; discard yolks, Measure egg whites adding or removing to equal 1 1/2 cups. Place in mixing bowl, let stand at room temp for 30 minutes
2)Meanwhile, sift confectioners sugar and flour together three times and set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is devolved and stiff peaks form. Fold in flour mixture 1/4 cup at a time. Gently spoon into cupcake liners.
3) I sliced strawberries and placed chunks into the center of the cupcakes
4)Bake at 350 degrees F for 40-45 minutes or until cake springs when lightly touched. ( The oven I used was super finicky so your oven may take more or less time.) Get to know your oven as if it were your best friend.
Have a wonderful summer!
Thanks to my Wonderful friend Kevin Shon for the Photos!