Hey, What's up, it's just Clarice again, and I wanted to give you some more pics. Enjoy! :) And I also thought of a fun thing I could do. I could give out recpies. I do that for a 'monthly newsletter' at my school, and I thought I could do that here. So here is a random recpie:
Top these cupcakes with fat-free or low fat whipped topping or a homemade fat-free fluffy frosting.
INGREDIENTS:
1/2 cup cake flour
2/3 cup powdered sugar
6 large egg whites (about 3/4 cup plus 2 tablespoons)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
3 teaspoons finely grated orange zest
1/2 teaspoon vanilla
PREPARATION:
Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.
Sift the flour and powdered sugar together 3 times; set aside.
In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.
With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.
Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.Frost with Orange Frosting or a fat-free Fluffy Frosting.
INGREDIENTS:
1/2 cup cake flour
2/3 cup powdered sugar
6 large egg whites (about 3/4 cup plus 2 tablespoons)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
3 teaspoons finely grated orange zest
1/2 teaspoon vanilla
PREPARATION:
Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.
Sift the flour and powdered sugar together 3 times; set aside.
In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.
With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.
Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.Frost with Orange Frosting or a fat-free Fluffy Frosting.
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