Small-batch Angel Food Cupcakes
Ingredients
The cupcakes
-
5
tablespoons
granulated sugar
-
3
tablespoons
cake flour
-
1
pinch
salt
-
2
large
egg whites
-
1 ½
teaspoons
warm water
-
⅛
teaspoon
vanilla extract
-
¼
teaspoon
cream of tartar
To serve
-
to taste
whipped cream
-
to taste
strawberries
-
to taste
blueberries
-
to taste
blackberries
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 6 liners.
- Sift together 2 tablespoons of sugar, flour, and salt in a medium bowl.
- In another bowl, combine the remaining sugar, egg whites, water, vanilla, and cream of tartar, whisking until foamy.
- Beat the egg mixture on high until medium peaks form, about 2 to 3 minutes.
- Sift 1/3 of the flour mixture over the egg whites and gently fold in until just incorporated. Repeat twice more.
- Fill the cupcake cups about 80% full and smooth the tops.
- Bake for 17 to 20 minutes until lightly golden and a toothpick comes out clean.
- Let cool in the pan, then top with whipped cream and fruit if desired.
Nutrition Facts (estimated)
Servings
6
Calories
40
Total fat
0g
Total carbohydrates
10g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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