Try this recipe for angel food cupcakes for a cake that is as light as a feather! They are light, sensitive, and airy, making them a delectable treat for all. This dish is incredibly easy to make yet tastes amazing when topped with fluffy whipped cream and juicy berries.
For a sweet treat in the spring or summer, try these angel food cupcakes. They are fluffy, soft, and delicate, making them a treat to consume. Like chewing into a cloud, really! They are great for large parties like potlucks, barbecues, and picnics because they are always a hit with the crowd.
The soft texture is not overpowered by the mildly sweet vanilla flavor of these cupcakes. These cupcakes are more softer and more delicate than a typical cupcake because they don't use baking powder, butter, oil, or egg yolks. Try my angel food cake or chiffon cake recipes if you're in the mood for another dessert that looks like a cloud.
WHAT YOU NEED TO MAKE THIS RECIPE
Cake flour — it is best to use cake flour as it has a low protein content, leading to a light and fluffy cupcake.
Eggs — this angel food cupcakes recipe only calls for egg whites. Save your egg yolks for this crème brûlée recipe!
Cream of tartar — this helps stabilize whipped egg whites and acts as a leavening agent.
Vanilla – for the best flavor, use pure vanilla extract.
Heavy cream — for the best fluffy topping for these angel food cupcakes, you want to use heavy cream instead of a low-fat version.
HOW TO MAKE ANGEL FOOD CUPCAKES
PRO TIPS FOR MAKING THIS RECIPE
- Although it seems counterintuitive, you should fill cupcake liners all the way to the top because they tend to shrink a little after baking.
- It's important to add the dry ingredients gradually because whipped egg whites are delicate and will deflate if you add all of them at once.
- You won't be able to pour the batter into the cupcake liners since it is quite frothy. The best tool to use to fill the liners is a spoon or spatula.
- When beating the egg whites, a dry, clean bowl is a need. Egg yolks cannot also be present in the egg whites. You will have trouble beating the whites if the dish is not entirely clean or yolk-free.
- The cupcakes need something to hang onto as they rise, so use paper liners even though you don't need to grease them.
- While egg whites whip up more easily when they are closer to room temperature, eggs are easier to separate when they are cold. If you have the opportunity, I advise separating them beforehand.
- Don't forget to measure your flour! The most typical error that results in dry, dense angel food cupcakes is adding too much flour to the batter. Utilizing a scale is the most effective and convenient method of measuring flour. If you don't have one, then use a spoon to fluff the flour, then sprinkle it into the measuring cup and level it out with a knife.
- To stop the sugar from slicing through the egg whites and deflating them, pulse the sugar in a food processor.
FREQUENTLY ASKED QUESTIONS
