Funfetti Angel Food Cupcakes

Ingredients

• 3/4 cup + 2 Tbsp, 194g granulated sugar
• 1/2 cup cake flour
• 1/8 tsp salt
• 6 egg whites, 192g, at room temperature
• 2 1/2 Tbsp warm water
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 tsp cream of tartar
• 3 1/2 Tbsp rainbow jimmies, roughly chopped
• Rainbow sprinkles for topping
• 1 1/2 cups heavy whipping cream
• 6 oz cream cheese, softened
• 1/2 cup + 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Directions

1. Heat the oven to 350 degrees. Add the sugar to a food processor and pulse until it becomes very fine, about 2 minutes; if you do not have a food processor, caster sugar should work. In a mixing bowl, sift half of the sugar with the cake flour and salt.
2. In a large mixing bowl, whisk the egg whites, water, vanilla extract, almond extract, and cream of tartar until everything is evenly combined, about 2 minutes. Change over to a hand mixer, beat on medium speed, and gradually stream in the remaining sugar until the mixture holds medium peaks.
3. Dust the top of the egg white mixture with a thin layer of the flour mixture, then use a spatula to fold it in gently. Repeat, adding only enough flour mixture each time to lightly cover the surface, until it has all been folded in; this was done in 12 batches. Fold in the chopped sprinkles.
4. Spoon the batter into paper-lined muffin cups, filling them almost to the top. Bake at 350 degrees for 19 – 22 minutes, until the cupcakes are golden and a toothpick inserted in the center comes out clean. Let them cool completely, then add the Cream Cheese Whipped Cream just before serving and finish with rainbow sprinkles.
5. For the Cream Cheese Whipped Cream Topping, beat the heavy cream in a mixing bowl until soft peaks form. In another mixing bowl, beat the cream cheese until it is fluffy and light. Add the cream cheese to the whipped cream, then add the powdered sugar, vanilla extract, and almond extract, and beat until stiff peaks form. Store in refrigerator.
6. When separating the eggs, work with 1 egg at a time in a small bowl, then transfer each clean white to the mixing bowl before moving on. That way, if a yolk breaks, you only lose 1 egg instead of the whole bowl. Even 1 drop of yolk can keep the whites from whipping properly.