PASTEL ANGEL FOOD CUPCAKES

Pastel Angel Food Cupcakes image

Think spring with these quaint cupcakes, completed with an ombre cake finish and pastel pink frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 26

Number Of Ingredients 11

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Ingredients

1 1/2 cups powdered sugar
1 cup cake flour or all-purpose flour
1 1/2 cups egg whites (about 12 large)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Yellow, red and green liquid food color
1 can Betty Crocker™ Whipped fluffy white frosting
4 drops red food color

Steps:

Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make "S" motion through batters to swirl.
Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.

Nutrition Facts : Calories 110, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 20 g, TransFat 0 g