Angel Food Cupcake with Toasted Marshmallow Topper

Light and airy, deliciously sweet treat. #NationalToastedMarshmallowDay

1 ¼ cups cake flour
1 ¾ cups sugar
½ tsp salt
10 egg whites
1 tsp cream of tartar
1 tsp vanilla
marshmallows

Directions: Beat egg whites to form stiff peaks. Add cream of tartar and vanilla. Combine dry ingredients in a separate bowl and gently fold your dry ingredients into the egg white mixture. Scoop into cupcake liners, filling to the top! Place in cold oven and turn on to 325 degrees. Allow to cook for at least 10 minutes, until tops are golden brown and cracked. Remove and allow to cool. On a baking sheet lined with parchment place the marshmallows in the oven and let toast for a few minutes. Put the hot marshmallow on top of the cupcake and serve.