These turned out to be a great alternative to the traditional cupcake topped with tons of icing, an idea by my oldest who just turned 9. They are completely dairy free except for a small amount of milk protein in the whipped topping. I used a store bought alternative (pictured below – from Whole Foods) to the traditional Cool Whip, which is loaded with artificial stuff. If you desired, you could make a homemade version and keep it completely dairy free.
They were light and topped with lots of yummy fresh fruit and a dallop of whopped topping. I also added a few pieces of fresh fruit to the top. This was actually a practical move on my part, designed to allow me to cover the glass pan with plastic wrap without the plastic touching and ruining the whipped topping. It worked great!
I used this recipe for the angel cakes with the following changes.
- used 6 large eggs and did not measure how much whites were produced
- subbed 3 tsp. fresh squeezed lemon juice for the cream of tarter
- skipped step 3 and added both sugar and powdered sugar to the egg white mixture, whipped until stiff peaks formed
- folded in flour only in last step
You can make cupcake size as pictured above or use a mini muffin pan for very small ones as pictured below. In hindsight, this is a really nice option for the classroom because the kids can just eat it with their fingers rather than having to fuss with utensils. I had an overflow of cake batter with my second son’s treats, so I used the remainder in the mini muffin cups. These will go to the swim team today!