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Angel Food Cupcakes
Yield: 12 cupcakes
These angel food cupcakes are a heavenly dessert. The cupcakes are made with light, fluffy angel food cake, frosted with vanilla whipped cream, and garnished with fresh berries. If you are looking for a cupcake recipe that won't weigh you down, this is a great one to try!
Equipment
Ingredients
Angel Food Cupcakes
- ¾ cup (150 g) granulated sugar
- ½ cup (118 ml) cake flour
- ¼ tsp (0.2 tsp) salt
- 5 (5) large egg whites room temperature
- 1 tbsp (15 ml) warm water
- ¾ tsp (1 tsp) cream of tartar
- ½ tsp (0.5 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
Vanilla Whipped Cream Frosting
- 1 ½ cups (355 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
Instructions
Angel Food Cupcakes
- Preheat the oven to 325℉ (162℃). Line a cupcake pan with 12 cupcake liners.
- Pulse the granulated sugar in a small food processor until very fine. Divide the sugar evenly in half.
- In a mixing bowl, sift together one portion of the granulated sugar with the cake flour and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, mix together the egg whites, warm water, cream of tartar, vanilla extract, and almond extract on low speed until frothy. Increase the speed to medium and slowly sprinkle in the other portion of the granulated sugar. Increase the speed to medium-high and whip the egg whites until medium peaks form.
- Add the flour mixture into the egg whites and gently fold until the batter is combined and smooth. Do not overmix.
- Portion the cupcake batter into the cupcake liners, filling the liners to the top. Bake the cupcakes for 22 to 24 minutes until the tops bounce back when gently touched and are a light golden color. Remove the pan from the oven and cool the cupcakes in the pan for a few minutes before transferring to a wire rack to cool to room temperature. (The cupcakes will shrink a bit as they cool).
Vanilla Whipped Cream Frosting
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Mix on low speed until combined. Increase the speed to medium-high, and whip the cream until medium-stiff peaks form. Do not over whip the cream.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the vanilla whipped cream frosting. Pipe a swirl of whipped cream onto the cooled angel food cupcakes. Decorate the cupcakes with fresh berries, if desired.
Notes
Store the angel food cupcakes in an airtight container in the refrigerator for 2 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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