Raspberry Swirl Angel Food Cupcakes

• 1-2/3 cup Egg Whites (See Note)
• 1-1/2 teaspoon Cream Of Tartar
• 1/2 teaspoons Salt
• 1-1/4 cup Sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1 cup Cake Flour
• 1/2 cups Confectioners Sugar
• 1 cup Seedless Raspberry Jam

1. Note: It takes about 12 to 14 large eggs to produce 1 1/2 cups egg whites.
2. Preheat oven to 350F. Line 2 muffin tins with liners. Set aside.
3. Pour egg whites into the bowl of a stand mixer along with cream of tartar and salt. Whip several minutes until soft peaks form. Increase speed to high and gradually add sugar, 2 tablespoons at a time. Whip until stiff peaks form. Beat in vanilla and almond extracts.
4. Sift flour and confectioner's sugar into a separate bowl. Then sift flour mixture into egg white mixture, 1/3 at a time, carefully folding into the batter after each addition. Do not over mix or deflate the egg whites.
5. Pour the seedless raspberry jam into a small bowl, whisk for a few minutes until liquid. Add into the batter and gently swirl. Use an ice cream scoop to scoop batter into muffin tins. Bake for 8 to 10 minutes, until the tops are just browned. Let cool.

egg whites, cream of tartar, salt, sugar, vanilla, almond extract, flour, confectioners sugar, raspberry

Taken from tastykitchen.com/recipes/desserts/raspberry-swirl-angel-food-cupcakes/ (may not work)