Angel Food Cupcakes Recipe
Ingredients:
For the Cupcakes:
1 cup egg whites (about 8 large eggs)
1 ¼ cups powdered sugar
1 cup all-purpose flour (sifted)
1 ½ tsp cream of tartar
1 tsp vanilla extract
¼ tsp salt
¼ cup granulated sugar
For the Whipped Cream Frosting (Optional):
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions:
1. Preheat Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners. (Note: Angel food cake doesn't need greased pans, but it's helpful to line them with paper liners to help lift the cupcakes out after baking.)
2. Prepare the Dry Ingredients:
Sift together the powdered sugar and all-purpose flour. Sifting is key to making sure the cupcakes stay light and airy.
Set aside.
3. Beat the Egg Whites:
In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy.
Add the cream of tartar, salt, and vanilla extract. Continue beating until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, and continue to beat until stiff peaks form (the egg whites should stand up straight when you lift the beaters).
4. Fold in the Dry Ingredients:
Once the egg whites have formed stiff peaks, gently fold in the sifted flour and powdered sugar mixture. Do this very carefully using a spatula, folding from the bottom up to preserve as much air as possible.
Continue folding until the flour mixture is fully incorporated, but be careful not to deflate the egg whites.
5. Fill the Cupcake Liners:
Spoon the batter into the cupcake liners, filling them about 2/3 full. Be gentle to maintain the fluffiness of the batter.
6. Bake the Cupcakes:
Bake the cupcakes in the preheated oven for 18-20 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
Once done, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Make the Whipped Cream Frosting (Optional):
While the cupcakes cool, you can make the whipped cream frosting.
In a chilled mixing bowl, beat the heavy whipping cream with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
8. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the whipped cream frosting.
Optionally, you can garnish them with fresh fruit, such as strawberries or raspberries, for an extra touch.
9. Serve & Enjoy!
Serve the angel food cupcakes immediately, or store them in an airtight container in the fridge for up to 2 days.