Description
These Angel Food Cupcakes are light, airy, and fluffy treats perfect for any occasion. Made with whipped egg whites and cake flour, they capture the delicate texture of classic angel food cake in a convenient cupcake form. Simple to prepare and baked until golden and springy, these cupcakes pair wonderfully with fresh berries and whipped cream for a delicious dessert.
Ingredients
Scale
Dry Ingredients
- 3/4 cup granulated sugar
- 1/2 cup cake flour
- 1/8 teaspoon salt
Wet Ingredients
- 6 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal of the cupcakes after baking.
- Process the Sugar: Use a blender or food processor to pulse the granulated sugar until it becomes fine. Set half of the processed sugar aside for later use.
- Mix Dry Ingredients: Add the cake flour and salt to the remaining sugar in the blender and pulse until everything is well combined.
- Beat Egg Whites: In a clean, grease-free mixing bowl, beat the egg whites on medium speed until they become foamy. Add the cream of tartar to stabilize the whites and continue beating until soft peaks form.
- Incorporate Sugar & Extracts: Gradually add the reserved fine sugar while continuing to beat the egg whites until stiff, glossy peaks form. Gently mix in the vanilla and almond extracts to enhance the flavor.
- Fold in Flour: Sift the flour mixture over the whipped egg whites in small batches. Carefully fold it in after each addition to maintain the light texture and avoid deflating the batter.
- Fill & Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 16-18 minutes until the cupcakes are lightly golden and springy to the touch.
- Cool & Serve: Allow the cupcakes to cool completely in the pan before serving. Enjoy them plain or topped with fresh berries and whipped cream for an extra special treat!
Notes
- Ensure the mixing bowl and beaters are completely clean and free of grease for optimal egg white volume.
- Room temperature egg whites whip better than cold ones, so take them out ahead of time.
- Gently folding flour into whipped egg whites is key to keeping the batter airy.
- Serve cupcakes fresh but they can be stored in an airtight container for up to 2 days.
- For a different flavor, try substituting almond extract with lemon or orange extract.
