Description
Light, fluffy, and sweet, these Angel Food Cupcakes are an ethereal treat perfect for any occasion.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Beat the egg whites along with the cream of tartar and salt using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until you achieve stiff peaks.
- Sift the cake flour over this meringue, and gently fold it in with a spatula until just combined.
- Add in the vanilla and almond extracts, folding gently to blend.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for about 15-20 minutes or until the tops turn a lovely golden brown and a toothpick inserted in the center comes out clean.
- Let them cool completely in the pan before removing them for serving.
Notes
Store in an airtight container for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg