Description

Light and airy, these Angel Food Cupcakes are a delightful twist on the classic cake. Perfectly fluffy and sweet, these low-fat treats are ideal for a guilt-free dessert option.

Ingredients

Dry Ingredients:

3/4 cup cake flour (sifted)
3/4 cup granulated sugar (divided)

Additional Ingredients:

6 large egg whites (room temperature)
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F and line a muffin pan with paper liners (do not grease).
Sift Dry Ingredients: In a small bowl, sift together cake flour and 1/4 cup of the sugar. Set aside.
Beat Egg Whites: In a large mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt, then continue beating until soft peaks form.
Add Sugar: Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form.
Flavor the Batter: Beat in vanilla and almond extracts.
Fold in Dry Ingredients: Gently fold the flour-sugar mixture into the egg whites in 3 additions, being careful not to deflate the batter.
Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
Bake: Bake for 16–18 minutes or until lightly golden and springy to the touch.
Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, use cake flour and avoid overmixing.
Top with fresh berries or whipped cream for serving.
Store in an airtight container at room temperature for up to 2 days.