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Angel Food Cupcakes with Chocolate Whipped Coconut Frosting and Crispy Phyllo Nests. ... forego making these Easter cupcakes from scratch and use boxed confetti cake mix instead. Get the recipe.
Angel Food Cupcakes. Light, airy cupcakes are a perfect springtime treat. There's a pineapple whipped frosting on top for a fruity bite. Get the Angel Food Cupcakes recipe at Lil' Luna.
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
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Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
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For premium support please call: 800-290-4726 more ways to reach us