Angel Food Cupcakes
Light, airy, and irresistibly sweet, these Angel Food Cupcakes are a dreamy treat that’s surprisingly simple to make. In just 40 minutes, you can whip up a batch of these heavenly delights, making them ideal for last-minute gatherings or a quick dessert fix.
Ingredients
- ⅔ cup powdered sugar (80 g)
- ½ cup cake flour (55 g)
- 1 Tablespoon cornstarch
- ¾ cups egg whites typically 5-6 egg whites
- ¾ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
- ⅛ teaspoon salt
- ½ cup granulated sugar (100 g)
Whipped Cream Topping
- 1 ½ cups heavy cream
- ½ cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a cupcake pan with paper liners.
- In a medium-sized bowl, whisk together powdered sugar, cake flour, and corn starch; set aside.
- In a large (completely clean, dry, and grease-free) bowl mixing bowl, combine egg whites, cream of tartar, vanilla and almond extracts, and salt. Use an electric mixer to beat on low-speed until combined.
- Slowly increase mixer speed to high, and once on high speed gradually add the granulated sugar, 1 Tablespoon at a time, mixing for about 20 seconds between Tablespoons.
- Beat until stiff peaks form. The meringue should be thick, glossy, sticky, and increased in volume. If you lift your beaters out of the batter, the peak that forms should hold its shape and not fold over or recede.
- Add cake flour/sugar mixture and use a spatula to gently fold ingredients together until combined. Avoid over-mixing.
- Divide batter evenly into the prepared cupcake liners, it is fine to overfill the liners, they will be very full.
- Bake cupcakes on the center rack of your 375F (190C) oven for 16 minutes or until the tops spring back when lightly touched, and any cracks on the surface look dry.
- Turn off the oven and open the door several inches. Allow cupcakes to cool for 15-20 minutes in the oven before removing to cool completely in the cupcake tins.
- Once cooled, carefully remove cupcakes. If desired, prepare whipped cream for topping.
- Whipped Cream
- Combine heavy cream, sugar, and vanilla in a large mixing bowl.
- Beat with an electric mixer until stiff peaks form.
- Dollop or pipe frosting over cupcakes. Serve immediately.
Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 34mgSodium: 58mgPotassium: 91mgFiber: 0.1gSugar: 21gVitamin A: 437IUVitamin C: 0.2mgCalcium: 22mgIron: 0.1mg
Tried this recipe?Let us know how it was!