Description
Delicate and airy angel food cupcakes that offer a burst of sweetness and a cloud-like texture.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Beat the egg whites with cream of tartar and salt on medium speed until soft peaks form.
- Gradually add the granulated sugar, beating until stiff peaks form.
- Sift the cake flour over the meringue and gently fold it in with a rubber spatula.
- Add the vanilla and almond extracts, folding gently to maintain airiness.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 15-20 minutes or until the tops turn golden brown.
- Let the cupcakes cool completely in the pan before removing them gently.
Notes
For better volume, use room temperature eggs and ensure all utensils are grease-free. You can customize by adding flavors or toppings of your choice.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 14g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg