angel food cupcakes w/ vanilla almond frosting

Name: Angel Food Cupcakes w/ Vanilla Almond Frosting
Yield: 1
Ingredients: 12 large egg whites; 1 1/2 teaspoon(s) cream of tartar; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) salt; 1/2 cup(s) confectioners sugar; 1/2 cup(s) sugar; 1 cup(s) cake flour; ## VANILLA ALMOND COOL WHIP FROSTING; 1 package(s) vanilla instant pudding( 3.4oz); 1 package(s) cool whip, thawed (8oz); 1/2 cup(s) milk; 1 1/2 teaspoon(s) almond extract

(1 RATING)

79 Pinches

Deandra Miller

yonkers, NY

Updated on May 20, 2012

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yield 1 1/2 doz.

Ingredients

12 large egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup confectioners sugar
1/2 cup sugar
1 cup cake flour
VANILLA ALMOND COOL WHIP FROSTING
1 package vanilla instant pudding( 3.4oz)
1 package cool whip, thawed (8oz)
1/2 cup milk
1 1/2 teaspoons almond extract

How To Make angel food cupcakes w/ vanilla almond frosting

Step 1

Preheat oven to 350F degrees (160C). Line cupcake tin with liners, set aside.

Step 2

Using an electric mixer with whisk attachment combine egg whites, cream of tartar, vanilla extract and salt in a large bowl. Blend on medium speed for 4-5 minutes until stiff peaks form. Gradually add in sugars and continue to blend until just combined. By hand fold in cake flour.
Step 3

Pour batter into cupcake liners filling ¾ full. Bake for 15-18 minutes until cake tester comes out clean and top is firm. Do not overbake.
Step 4

Cool on wire racks completely before frosting.
Step 5

Vanilla Almond Cool Whip Frosting In a medium bowl combine pudding, milk and almond extract until smooth. Fold in cool whip until combined. Frost as desired.
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