Description
Angel food cupcakes are a light, fluffy, and airy treat made with simple ingredients like egg whites and sugar. These cupcakes have a delicate texture and are the perfect low-fat dessert option for any gathering or celebration. Serve them plain, topped with whipped cream, or paired with fresh berries for an elegant presentation. This recipe is ideal for those looking for a delicious, guilt-free treat that satisfies a sweet tooth without the extra fat and calories.
Ingredients
- 1 cup cake flour, sifted
- 1 1/4 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: Fresh berries or whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners (do not grease the liners).
- In a bowl, sift together the cake flour and 1/2 cup of the sugar. Set aside.
- In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then beat until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently fold in the vanilla extract.
- Sift the flour mixture over the egg whites in small batches, folding gently to combine after each addition.
- Spoon the batter evenly into the cupcake liners, filling them to the top.
- Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool upside down (if possible) to prevent deflating.
- Serve plain or topped with whipped cream and fresh fruit.
Notes
- Be careful not to overmix when folding the flour into the egg whites to maintain the light, airy texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- These cupcakes are best enjoyed with fresh fruit or a dollop of whipped cream to enhance their subtle sweetness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 15 g
- Sodium: 65 mg