Angel Food Cupcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
210 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Angel Food Cupcakes
Description
Angel Food Cupcakes replicate the classic spongy texture of angel food cake in single-serving sizes. The recipe relies on whipping egg whites with cream of tartar and sugar to create a stable meringue, then gently folding in a mixture of cake flour and powdered sugar to maintain the airiness. Baking them in paper liners allows the cupcakes to rise and hold shape, though they should remain in the liners for serving as they might sink when removed. The optional almond extract adds a subtle fragrance. The whipped cream topping complements the light crumb with a creamy contrast.
These cupcakes provide a dessert that is delicate in structure and flavor, making them ideal for occasions where a lighter sweet option is preferred. The method requires some careful handling of the egg whites and folding to achieve the optimal texture. Preparing the whipped cream just before serving ensures it stays fresh and stable over the cupcakes.
Storing the unfrosted cupcakes in airtight containers at room temperature preserves their texture for several days, but once frosted, refrigeration is necessary and their shelf life shortens to about two days. Using all-purpose flour is possible with a small adjustment in amount. Keeping the cupcakes in their liners when serving helps maintain their form.
Ingredients
- ⅔ cup powdered sugar
- ½ cup cake flour
- 1 Tablespoon cornstarch
- ¾ cups egg typically 5-6 egg whites, white
- ¾ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
- ⅛ teaspoon salt
- ½ cup granulated sugar
Whipped Cream Topping
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 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.
Notes
- Substitute all-purpose flour by measuring ½ cup and removing 1 tablespoon for similar texture.
- Frost cupcakes with whipped cream only immediately before serving to prevent sogginess.
- Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days.
- After adding whipped cream, refrigerate cupcakes and consume within 2 days.
- Leave cupcakes in liners when serving to prevent them from collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 210kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 58mg | 2% |
| Potassium | 91mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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