Wow, where does the time fly? I have been busy making things for the Mt Carroll Commons Market. I've got some pretty lacy shawl scarves, other natural fiber scarves, Solid Body Butter and lacy votive holder baskets at the shop. Wish I could download pix but have been having trouble with that - could it be because I still have dial-up?
Anyway, I went out Sunday and picked Wild Asparagus for dinner. If you have never had it wild, you don't know what you're missing - it is tender and sweet and great with Hollandaise sauce! So, of-course, after making the sauce,I had two egg whites left over. I decided to adapt an Angel Food cake recipe and made some delicious cupcakes. The two egg whites make exactly enough batter for six cupcakes.
2 egg whites (large eggs, room temp)
1/4 C flour
1/3 C sugar
dash salt
1/4 teaspoon cream of tartar
1/4 teaspoon extract (almond, cherry, etc)
Sift flour and half the sugar several times. Beat egg whites with salt and cream of tartar till soft peaks form. Gradually beat in rest of sugar, till stiff peaks form. Gently fold in extract with whites till combined. Carefully fold flour mix into whites with an under/over motion of spatula or wooden spoon till well blended. Place six cupcake paper cups in muffin/cupcake pan. Pour batter into each of the six cups. Bake at 375 for about 15 minutes. Cool and serve. Paper peals right off cake after cooled. Yum!!
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