Angel Food Cupcakes
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Angel Food Cupcakes |
I. Love. Angel food cake. It has always been a favorite dessert of mine, and I can still recall making my very first one from scratch many years ago. I was at my Grandma Lorrie’s house, and I remember standing on a stool with a hand mixer in my right hand and mixing and mixing and mixing and mixing… just waiting for those darn stiff peaks to form. I must have asked my grandma five or six times if I had “stiff peaks” before I actually did. In reality, it probably didn’t take long at all. But when you are little, holding a heavy hand mixer, and really wanting some cake, those five or six minutes can feel like an eternity.
- 5 egg whites – let stand
at room temperature for about 15-20 minutes - 1/2 cup and 2 tablespoons
powdered sugar - 1/2 cup all-purpose flour
- 3/4 teaspoon cream of
tartar - 3/4 teaspoon vanilla
extract - 1/4 teaspoon almond
extract - 1/8 teaspoon salt
- 1/2 cup granulated sugar
- Sliced berries of choice
mixed with 1 teaspoon of sugar (optional) - Whipped topping or
whipped cream of choice (optional)
Directions:
- Preheat oven to 350
degrees. - Line 20 muffin cups with
liners. - Place egg whites in a
mixing bowl and set aside. - Meanwhile, sift powdered
sugar and flour together three times. Set aside. - Add cream of tarter,
vanilla and almond extracts, and salt to your room temperature egg whites; beat
on high speed. - Once egg whites become
frothy, slowly incorporate the granulated sugar; continue beating until stiff
peaks form. - With a spatula, gradually
fold in flour mixture, one third at a time, to the fluffy egg whites. - Drop batter, by generous
spoonful, into the muffin cups. (Cups will be full) - Don’t worry if the batter
is not perfectly flat, it makes a pretty whimsical look if it is not 🙂 - Bake cupcakes at 350
degrees for 15-20 minutes or until they spring back when lightly touched and
are golden brown in color. - Place cupcakes on a wire
rack to cool. - Top with whipped cream and berries, if desired, and enjoy!