Light and Fluffy Angel Food Cupcakes Recipe

Angel Food Cupcakes
Dana Angelo White
Total Time 35 min
Prep 20 min, Cook 15 min
Yield 12 cupcakes (72 calories each)

Serve guests their own little piece of heaven with these perfectly portioned cupcakes. Because they are made with only egg whites, flour, and sugar, angel food contains zero grams of fat per serving so they're less likely to fire up heartburn. Serve with fruits that are commonly heartburn-friendly, like melon, bananas, peaches, or strawberries.

Ingredients

  • ½ cup cake flour
  • ¼ cup powdered sugar
  • ¼ teaspoon kosher salt
  • 6 large egg whites (room temperature)
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar

Preparation

  1. Preheat oven to 350F.
  2. Line a cupcake pan with paper liners; set aside.
  3. In a medium bowl sift cake flour, powdered sugar, and salt.
  4. Place egg whites in a separate bowl and beat with an electric mixture until they begin to thicken.
  5. Add cream of tartar and vanilla and beat for about 2 minutes more or until stiff peaks begin to form.
  6. Slowly pour in sugar and continue to beat on high until all the sugar is incorporated. Turn off mixer and gently fold flour mixture into egg whites using a rubber spatula.
  1. Once well mixed, spoon evenly into cupcake pan.
  2. Bake for 12 to 15 minutes or until tops are lightly golden and a toothpick from the center of the cupcakes comes out clean.
  3. Place on a wire rack to cool completely.

Ingredient Variations and Substitutions

Fat free cupcakes without artificial ingredients are hard to come by and this recipe could not be easier to make—you probably have all the ingredients on hand in your kitchen right now. Use this cake mix in place of traditional cupcakes or shortcake in your favorite recipes. But don't worry If you can’t find cake flour—just combine 7 tablespoons of all-purpose flour with 1 tablespoon of cornstarch. The end product will taste and bake exactly the same.

Cooking and Serving Tips

For best results, make sure the egg whites are at room temperature; this will help to make the cake extra light and airy.

To ensure cupcakes cook evenly, use an ice cream scoop or small measuring cup to measure batter into the pan.

Serve with a dusting of powdered sugar or with a dollop of light whipped cream and chopped strawberries.

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