I’ve ordered a bunch of loungewear lately and I think I’m just subconsciously preparing myself for the cooler weather. I live in leggings and flowy tops in the Fall/Winter (probably partly to hide all the hibernation eating I do, haha). The cold weather just makes me not want to do anything but curl up on the couch with a good book! I have a feeling that this Fall/Winter I will be devouring a ton of books. Just within the past year, I’ve been way more into reading than I ever have in my entire life. Jason says it’s because when we were young, we were forced to read books and that no one likes getting forced to read something and then writing a report about it or figuring out what the metaphors are. Now that you have a choice in what books to read, you end up reading more because it’s enjoyable to you. Makes sense!
Anyway, so some of these shirts that I’ve ordered have strings on either side of them near the armpits. Has anyone ever figured out what they are?! I have them on a bunch of my dresses and I guess it’s for hanging them on hangers?? But why can’t you just hang them regularly on the hangers by the straps or just hang a shirt normally..why do you have to use those string things? I find them so annoying cause they keep popping out when I’m wearing dresses or shirts. I have to keep putting them back into my shirt/armpit. Awkward. So yeah, I tend to just cut them off whenever I get shirts/dresses with them. Or maybe I shouldn’t? Haha, what am I missing here, people?!
A while back, I made coconut crème brûlée and I had a bunch of egg whites leftover. I freezed them in a plastic container and labeled them “five egg whites” so I knew exactly how many there were in there cause I knew I’d probably forget months later. Anyway, so every time I opened the freezer, I would see these egg whites staring back and me and I really wanted to use them for something. I knew it’d probably be angel food cake something since that’s made with mostly egg whites but to find a recipe that used specifically five egg whites was hard. I opted to make angel food cupcakes with six egg whites because using one extra egg wasn’t that big of a waste. I found Jaclyn’s angel food cupcake recipe that she adapted from Alton Brown and I decided to make them into pink lemonade angel food cupcakes with a marshmallow frosting!
These pink lemonade angel food cupcakes are light as air and the marshmallow frosting is equally light and fluffy! I hope you’ll make them and enjoy them as much as we did :) I had to bring a bunch to my Pure Barre ladies because I did not want 18 cupcakes just hanging out in our kitchen ;)
Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting
For the cupcakes
- ¾ cup (150 g) + 2 tablespoon granulated sugar
- ½ cup (63 g) cake flour
- ¼ teaspoon salt
- 6 egg whites, at room temperature
- 2 ½ tablespoon warm water
- ½ teaspoon lemon extract
- ¾ teaspoon cream of tartar
- 3-4 drops of red food coloring
For the marshmallow frosting
- 4 egg whites, you can freeze the yolks for later use in a creme brulee
- 1 cup (200 g) granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon lemon extract
- Preheat oven to 350 °F (177 °C). Line a muffin pan with baking cups and set aside.
- In a small food processor, pulse the granulated sugar until it's super fine. If you don't want to do that, you can also buy castor sugar. Sift HALF of the sugar, cake flour, and salt into a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, warm water, lemon extract, and cream of tartar for about 2 minutes.
- While the mixer is on medium speed, carefully add the remaining granulated sugar to the mixture then beat until medium peaks form. Remove the bowl from the stand mixer and dust the top of the egg mixture with some of the flour mixture. Using a spatula, gently fold the flour mixture with the egg white mixture until it's all combined. Repeat until all the flour mixture has been incorporated. DO NOT dump all the flour mixture in at once. That will not create a light and fluffy batter.
- After all the flour mixture has been incorporated, add 3-4 drops of red food coloring to the batter and gently fold it together.
- Divide the batter evenly amongst the prepared muffin pan, filling each until nearly full.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool completely on the baking rack before frosting.
- While the cupcakes are cooling, to make the marshmallow frosting, put egg whites, sugar, and cream of tartar in a heatproof bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar has dissolved and egg whites are warm to the touch, about 5 minutes.
- Return bowl to the stand mixer and using the whisk attachment, beat mixture on low then increasing the speed gradually to high until stiff, glossy peaks form. Add the lemon extract and whisk some more to incorporate.
- Frost the cooled cupcakes with the frosting.
- Store cupcakes in an airtight container for up to 3 days.
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