Description
Light and airy Angel Food Cupcakes made with whipped egg whites, cake flour, and a hint of vanilla and almond extract. These cupcakes are a low-fat, fluffy dessert perfect for a sweet treat without the heaviness of traditional cakes.
Ingredients
Scale
Dry Ingredients
- 3/4 cup cake flour (sifted)
- 3/4 cup granulated sugar (divided)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients
- 6 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and line a muffin pan with cupcake liners, avoiding greasing them to allow the cupcakes to rise properly.
- Mix dry ingredients: In a small bowl, sift together the cake flour and half of the sugar (3/8 cup). Set aside for later folding into the batter.
- Whip egg whites: In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Add sugar gradually: Slowly add the remaining sugar a tablespoon at a time while continuing to beat until stiff, glossy peaks form.
- Fold in extracts: Gently fold in the vanilla and almond extracts to the whipped egg mixture.
- Incorporate dry ingredients: Sift the flour mixture over the egg whites in three parts, carefully folding each addition to maintain the airy texture and avoid deflating.
- Fill and bake: Spoon the batter into cupcake liners, filling each about 3/4 full, then bake for 15–18 minutes until tops are lightly golden and spring back when touched.
- Cool: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not grease the cupcake liners or pan; angel food cake needs to cling to the sides to rise properly.
- These cupcakes are delicious when topped with fresh berries and whipped cream.
- Store cupcakes in an airtight container for up to 3 days to keep them fresh.
