Description
These Golden Angel Food Cupcakes are light, airy, and delicately sweet with a beautiful golden hue. Made with whipped egg whites and a hint of vanilla, they’re perfectly fluffy and ideal with fresh fruit or whipped cream.
Ingredients
Scale
Ingredients
- 1 cup cake flour
- 1 1/4 cups granulated sugar (divided)
- 10 egg whites, room temperature
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tbsp warm water
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
Instructions
- Preheat oven: Set to 325°F (160°C). Line a cupcake pan with liners (do not grease).
- Prepare dry mix: Sift cake flour with half the sugar.
- Whip egg whites: Beat egg whites, salt, and cream of tartar until foamy. Add remaining sugar gradually and beat to stiff peaks.
- Add flavoring: Gently mix in water, vanilla, and almond extract.
- Fold in flour: Carefully fold in flour mixture in batches, keeping the batter airy.
- Fill liners: Spoon batter into cupcake liners, filling about 3/4 full.
- Bake: Bake 18–22 minutes until lightly golden and springy.
- Cool: Cool upside down if possible to maintain structure.
- Serve: Top with whipped cream and fruit if desired.
Notes
Do not grease the pan so the batter can cling and rise properly. Use clean, grease-free bowls for whipping egg whites.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 18g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
Keywords: angel food cupcakes, light cupcakes, airy dessert, egg white cupcakes
