Angel Food Cupcakes
Ingredients
The cupcakes
-
¾
cup
granulated sugar
-
½
cup
cake flour
-
⅛
teaspoon
salt
-
6
large
egg whites
-
1
tablespoon
warm water
-
¾
teaspoon
cream of tartar
-
1
teaspoon
pure vanilla extract
The topping
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
- Pulse the granulated sugar in a food processor until fine, then set aside ½ cup for later.
- Add the cake flour and salt to the remaining sugar in the food processor and pulse until aerated.
- In a large bowl, whip the egg whites, warm water, and cream of tartar until foamy, then gradually add the reserved sugar while whipping until soft peaks form.
- Gently sift the flour mixture into the egg whites in several additions, folding carefully after each addition.
- Spoon the batter into the cupcake liners, filling them about ⅔ full.
- Bake for 18-20 minutes until lightly browned and a toothpick comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with homemade whipped cream and garnish with fresh berries.
Nutrition Facts (estimated)
Servings
14-16 cupcakes
Calories
120
Total fat
0g
Total carbohydrates
27g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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