Angel Food Cupcakes

5 from 1 vote

These ultra-fluffy, delicate angel food cupcakes are the best base for light and tasty summer treats. Top with fresh whipped cream frosting and berries for a dessert that is a perfect combination of airy and sweet.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Keyword: angel food cake cupcakes, angel food cupcakes

Servings: Cupcakes

Author: Alyssa Rivers

Ingredients

½ cup Cake Flour
A dash of Salt
2/3 cup Granulated Sugar
4 large Egg whites room temperature
2 Tablespoon warm water
½ teaspoon Cream of Tartar

Whipped Cream

1 cup Heavy Whipping Cream
2 Tablespoon powdered sugar
1 teaspoon vanilla extract
Strawberries or other fruit for topping

Instructions

Preheat oven to 325° and line a muffin pan with cupcake liners. Set aside.
Sift together the flour and salt and set side.
In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
Add in the vanilla and mix to combine.
In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.

Whipped Cream

In the bowl of a mixer use the whisk attachment to whip the heavy cream, powdered sugar, and vanilla until medium stiff peaks are reached. You can pipe the whipped cream on cooled cupcakes, or you can simply spoon dollops on them. Top with strawberries or other fruit of choice.

Nutrition

QR code

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