Perfect Angel Food Cupcakes
Try this recipe for perfect angel food cupcakes every time, from But First, Cookies!
Ingredients
- 1 ½ cups egg whites
- 1 Tbsp tap water cold
- 1 cup cake flour
- 1 ½ cup caster sugar (or granulated, pulsed in blender) separated
- 1 ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat oven to 350. Line cupcake pan with wrappers and set aside.
- Separate the sugar, reserving ½ cup for later.
- If using regular granulated sugar, measure the remaining sugar into a blender and pulse the sugar by itself for one minute. If using caster sugar, you do not need this extra pulsing step, just dump it in.
- Add cake flour, salt, and cream of tartar into a blender or food processor. Pulse all the dry ingredients together for about 2 minutes. Set aside.
- Crack eggs until whites measure 1½ cups in a measuring cup. Discard yolks. Beat with a hand mixer or whisk in a cold metal bowl until foamy, about 1 minute.
- Add the water, vanilla and almond extracts, and the reserved ½ cup sugar. Beat on high speed until peaks that hold their shape form.
- Sift the dry ingredients from the blender into the egg whites in thirds, folding the egg white mixture gently over the flour mixture after each addition.
- Scoop the mixture into the cupcake wrappers, filling until about ¾ full. Bake 18-20 minutes, checking for doneness at 18 minutes. Allow several minutes to cool before removing the cupcakes from the pan.
- When cupcakes are completely cool, top with whipped cream and fruit, and serve immediately.
Notes
NOTE: To make a regular angel food cake, use a clean cake tube pan. Do not spray your cake pan with any sort of baking spray. Bake for about 40 minutes, cake will be done when it springs back after you gently press it with your finger. After you remove the cake from the oven, invert it over a bottle while it cools. Run a clean knife around the edge after it is fully cool to help the cake release. and then flip it back over onto a cake stand or plate.