Small-batch Angel Food Cupcakes

Name: Small-batch Angel Food Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 serving
Ingredients: Hand-held Electric Mixer; 5 tablespoons granulated sugar; 3 tablespoons (21g) cake flour; pinch of salt; 2 large egg whites; 1 1/2 teaspoon warm water; 1/8 teaspoon vanilla extract or a couple drops of almond extract; 1/4 teaspoon cream of tartar; Whipped Cream; Strawberries, blueberries, or blackberries

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5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
6
Calories
39 kcal
Course
Dessert

Small-batch Angel Food Cupcakes

Jack Kelley

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This recipe for small-batch Angel Food Cupcakes will make six dreamy marshmallowy cupcakes perfect for a light dessert.

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Ingredients

Servings

Special Equipment

Hand-held Electric Mixer

Angel Food Cupcakes

5 tablespoons granulated sugar divided
3 tablespoons (21g) cake flour
pinch of salt
2 large egg whites at room temperature
1 1/2 teaspoon warm water
1/8 teaspoon vanilla extract or a couple drops of almond extract
1/4 teaspoon cream of tartar

Serve With

Whipped Cream
Strawberries, blueberries, or blackberries

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Instructions

Preheat your oven to 350°F and line cupcake pan with 6 liners.
Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!

Notes

Approximate nutritional information is for cupcakes only. Does not include whipped cream or fruit. The cupcakes in the photos used about 2/3 cup whipped cream total and come in at just under 90 calories a piece.