|Image from BettyCrocker.com|
Then I had a conundrum: I'd already started the oven and greased the pan. What was I now supposed to do with this?! Instead of doing the perhaps logical thing and cleaning up and turning off the oven, I took to the Google-machine and found myself a recipe for angel food cupcakes from scratch. Easy.
I found a good-looking recipe at How Sweet It Is and decided to go for it. I halved the recipe (because (a) I was making the BIG cupcakes, (b) Dan and I alone did NOT need a whole recipe, and (c) well, I only had 6 eggs) and got to work. I did not have cake flour and another quick visit to the Google-machine informed me that I could "make" my own with a little cornstarch. :) To make them "confetti" cupcakes, I dumped in some sprinkles. Overall, they turned out pretty darn good, if I do say so myself.
I had my share of problems along the way, the biggest thing being that I couldn't seem to beat my egg whites into submission. They never did form the "stiff droopy peaks" that they were supposed to but I used them anyway. The result was a slightly denser cake than angel food normally is, but it still tastes good!
Dan and I ate two of the cupcakes plain last night and they were delicious! The outside had that slightly sweeter "crust" that I love about angel food cake. We could have easily eaten all 6 of our big cupcakes but decided instead to make some frosting the next day (today) and add that. (Because really, is it a cupcake without frosting?)
- 1 stick of unsalted butter, softened
- 1 1/4 cups powdered sugar, sifted
- 1/8 tsp vanilla
- Pinch of salt
Then, because I was feeling whimsical, I topped the cupcakes off with the rest of my sprinkles and some of the mini chewy sweet tarts that we bought at the fair last night.
Ta-da! Delicious and fun to look at! :)