Description
Light and fluffy Angel Food Cupcakes made with airy egg whites, perfect for a low-fat and delightful treat.
Ingredients
Scale
Dry Ingredients:
- 3/4 cup cake flour (sifted)
- 3/8 cup granulated sugar
Wet Ingredients:
- 6 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- Sift Dry Ingredients: In a small bowl, sift together cake flour and half of the sugar.
- Beat Egg Whites: In a large mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Add Flavors: Gently fold in vanilla and almond extracts.
- Fold in Flour: Sift flour mixture over the egg whites in three parts, folding gently after each addition.
- Bake: Spoon batter into liners and bake for 15–18 minutes until golden. Cool before serving.
Notes
- Do not grease cupcake liners for proper rising.
- Delicious with fresh berries and whipped cream.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 13g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
