let's cook: angelfood cupcakes with peach frosting
These angelfood cupcakes however turned out great, I used this recipe and divided it by 4.
Angelfood isn't very well-known here, what's special about it is the use of just beaten egg whites and powdered sugar instead of whole eggs or granulated sugar, which results in a really fluffy cake.
For the frosting I came up with this:
100ml peach nectar
1 tbsp flour
1 cup powdered sugar
first I heated the nectar in a pan and stirred in the flour until it dissolved and had a pudding-like consistency, then I let it cool down completely and mixed the powdered sugar in.
Perfect scenario is you make this a day ahead and refrigerate it for 12-15 hours before using, so it actually looks like frosting. I used mine right away when it was still very liquid/runny, that's why it's flat. I actually prefer just a little topping.