BOY OH BOY do I have a post coming to you guys about flying with a baby! Holy goodness, I am one tired mama…
But before I jump into that later on, can I just say that I’m in the process of watching Beverly Hills Nannies and am in total shock that basically these moms are paying someone else $40 an hour to do the only job that they have – being a mom? All I have to say is that if I got paid $40 an hour I would have made almost $125,000 in the past 4 months and that would sure be a nice little paycheck for yours truly.
And while I’m on that note…does anyone ever watch reality TV shows because it makes you feel like a better person? I’ve got two eager hands WAAAAAAAAAY up in the air – name your reality show and I’ve probably watched it because it gives me that “Hey, I haven’t really screwed up that bad” feeling. Beverly Hills Nannies kind of makes me feel like a pretty fantastic mom
But enough of that. These cupcakes are pure fluffy light angelic awesomeness that, coincidentally, also make you feel like life is pretty stinking fantastic. You just whip ’em up, bake ’em off, let ’em cool and dig in. There’s no fat and they’re light and airy and the little pop of raspberry in the middle goes perfectly with the angelic sweetness.
FRESH RASPBERRY ANGEL FOOD CUPCAKES
Inspired by these cupcakes from Jessica and the gorgeous raspberries at the store!
- 7 room temperature egg whites
- 1/2 cup powdered sugar
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1 Tbsp vanilla
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 24 fresh raspberries
Preheat oven to 325. Line a muffin pan with muffin cups (I used aluminum liners for this and feel like it worked great, but you can use whatever you have on hand) and set aside. Using a stand or hand mixer, beat the egg whites, vanilla and salt on high for about 2 minutes until they start to get foamy. While the mixer is on low slowly pour in the granulated sugar and cream of tartar. Turn the mixer on high and beat until the egg whites form soft peaks. Sift in the flour and powdered sugar and gently fold until incorporated. Fill each muffin cup full of the egg white mixture and gently press a raspberry into the middle of the cupcake. Bake at 325 for 12-15 minutes at 325 until the tops start to brown slightly. Let cool before digging in…those raspberries will be hot! Enjoy!
So go out there, bake some angel food cupcakes and watch some reality TV – and feel good about yourself