Description

Light and airy Angel Food Cupcakes are a delightful twist on the classic angel food cake. These cupcakes are made by whipping egg whites to stiff peaks, gently folding in sifted cake flour and sugar, then baking until golden and springy. They are perfect for a light dessert served plain or topped with fresh berries and whipped cream, offering a low-fat, fluffy treat that melts in your mouth.

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)

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Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners for easy removal and clean-up.
Process the Sugar: Pulse the granulated sugar in a blender or food processor until it becomes fine and powdery. Reserve half of this finely processed sugar for later use.
Mix Dry Ingredients: To the remaining fine sugar in the blender, add the cake flour and salt. Pulse a few times to combine these dry ingredients thoroughly.
Beat Egg Whites: In a clean bowl, beat the room temperature egg whites until they become foamy. Add the cream of tartar to stabilize the foam and continue beating until soft peaks form.
Incorporate Sugar & Extracts: Gradually add the reserved fine sugar to the egg whites while continuing to beat until stiff peaks form. Stir in the vanilla extract and almond extract (if using) for flavor.
Fold in Flour: Sift the combined flour mixture over the beaten egg whites in small batches. Gently fold the mixture after each addition to maintain the airy texture.
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 on top and spring back when touched.
Cool & Serve: Allow the cupcakes to cool completely in the pan before removing. Serve plain or garnish with fresh berries and whipped cream for an extra special treat.

Notes

Ensure egg whites are at room temperature for the best volume when whipping.
Use a clean, grease-free bowl and beaters to help egg whites whip properly.
Folding the flour mixture gently is crucial to keep the batter airy and light.
These cupcakes are naturally low in fat and calories, making them a healthy dessert option.
Almond extract is optional but adds a lovely subtle flavor.
Be careful not to overbake to keep cupcakes moist and tender.
Fresh berries and whipped cream complement the delicate sweetness beautifully.