angel food cupcakes
| 1 1/4 | cups all purpose flour |
| 3/4 | cups splenda for baking |
| 1 1/2 | cups egg whites |
| 1 1/2 | teaspoon cream of tartar |
| 1/4 | teaspoon salt |
| 1 1/2 | teaspoons vanilla extract |
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
- Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
- Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
- Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
- Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
- Cool cupcakes completely before removing from pan.
Dessert, American, Bake, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 56.4g |
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Amount Per Serving |
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Calories 125 Calories from Fat
1 |
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% Daily Value* |
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Total Fat
0.1g 0%
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Cholesterol
0mg 0%
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Sodium
99mg 4%
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Total Carbohydrates
22.4g 7%
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Dietary Fiber
0.3g 1%
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Sugars
12.3g |
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Protein
4.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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