Description
Delicate and airy, these Angel Food Cupcakes are a lighter alternative to traditional cupcakes. Topped with fresh berries and whipped cream, they make a perfect light dessert.
Ingredients
Scale
Dry Ingredients:
- 1 cup cake flour
- 1/2 cup granulated sugar
Wet Ingredients:
- 6 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Optional Toppings:
- Fresh berries
- Whipped cream
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Sift together cake flour and half of the sugar.
- Beat Egg Whites: In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, then fold in vanilla and almond extract.
- Combine: Gently fold in flour mixture in three additions, then spoon batter into muffin cups.
- Bake: Bake for 15-18 minutes until golden. Cool upside down in pan, then transfer to a wire rack.
- Top: Serve with fresh berries and whipped cream if desired.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not grease cupcake liners to help batter rise properly.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 14g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
