Small-batch Angel Food Cupcakes
User Reviews
5
-
Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
6
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Calories
39 kcal
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Course
Dessert
Small-batch Angel Food Cupcakes
Description
Small-batch Angel Food Cupcakes are made by whipping egg whites with sugar and cream of tartar until medium peaks form, creating a stable meringue that provides the characteristic light and airy texture. Cake flour is sifted in gradually to maintain the volume while ensuring a tender crumb. A pinch of salt balances the sweetness, and optional vanilla or almond extract adds subtle flavor. Baking them in cupcake liners allows for individual portions with a delicate rise and lightly golden edges.
These cupcakes have a fragile and soft structure, making them ideal when paired with fresh fruit like strawberries or blueberries and a dollop of whipped cream for added richness. Their fluffy and light nature makes them a refined dessert choice that is less dense than traditional cakes.
The recipe is sized for six cupcakes and includes tips on proper folding technique to avoid deflating the egg whites. Baking time is monitored by color and a toothpick test to ensure they are cooked through but remain moist inside. This recipe is precise about ingredient measurements and careful mixing to achieve the desired texture unique to angel food cakes.
Ingredients
Special Equipment
- Hand-held Electric Mixer
Angel Food Cupcakes
- 5 tablespoons granulated sugar divided
- 3 tablespoons cake flour 21g
- salt pinch
- 2 egg at room temperature, large, whites
- 1 1/2 teaspoon water warm
- 1/8 teaspoon vanilla extract or a couple drops of almond extract
- 1/4 teaspoon cream of tartar
Serve With
- Whipped Cream
- strawberry or blueberries or blackberries
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
- Use room temperature egg whites for better volume when whipping.
- Carefully fold the flour mixture into the egg whites to retain the airy texture.
- Check doneness by looking for a very light golden color and when a toothpick inserted comes out clean.
- Serve with fresh berries and whipped cream for a complementary flavor and texture.
- Approximate nutrition excludes whipped cream and fruit toppings and is based on cupcakes alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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