Classic Angel Food Cupcakes
Light, airy, and delightful, these classic angel food cupcakes are perfect for any occasion and lower in fat compared to regular cupcakes.
Ingredients
Dry Ingredients
- 1 cup cake flour Use cake flour for best results.
- 1.5 cups granulated sugar Divide into two portions as specified in instructions.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 12 large egg whites About 1.5 cups; use fresh for better results.
- 1 teaspoon cream of tartar Stabilizes egg whites.
- 1 teaspoon vanilla extract For flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the cake flour, 3/4 cup of sugar, and salt.
- In another bowl, beat the egg whites with cream of tartar until foamy.
- Gradually add in the remaining sugar and beat until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract.
- Spoon the batter into cupcake liners in a cupcake tin.
Baking
- Bake for 18-20 minutes or until lightly golden and springy to touch.
- Let cool completely before serving.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week. Let come to room temperature before serving. Clean and dry utensils are essential for whipping egg whites.
Nutrition
Serving: 1gCalories: 110kcalCarbohydrates: 27gProtein: 2gFat: 0.5gSodium: 50mgSugar: 15g
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