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Delicious homemade Angel Food Cupcakes topped with fresh berries

Angel Food Cupcakes

A light, cloudlike cupcake that melts on the tongue, perfect for topping with fresh fruit or a dusting of sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup cake flour Use cake flour for a tender crumb, can substitute with all-purpose flour mixed with cornstarch.
  • 1.5 cups granulated sugar Use fine granulated or super-fine caster sugar for better incorporation.
  • 12 large egg whites Use fresh, room temperature for maximum volume.
  • 1 teaspoon cream of tartar Helps stabilize egg whites; can substitute with vinegar or lemon juice.
  • 0.25 teaspoon salt Enhances flavor.
  • 1 teaspoon vanilla extract For flavoring.
  • 0.5 teaspoon almond extract Adds a subtle flavor.
  • 0.5 cup confectioners' sugar Optional for dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Sift the cake flour and half of the granulated sugar together into a small bowl.
  3. In a clean, grease-free bowl, beat the 12 egg whites with the cream of tartar and salt until soft peaks form.
  4. Gradually add the remaining granulated sugar mixture while beating until stiff peaks are formed.
  5. Fold in the vanilla and almond extracts gently.
  6. Sift the flour mixture over the egg whites and carefully fold until just combined.
  7. Fill a cupcake tin lined with paper liners and fill each about two-thirds full.
Baking
  1. Bake for 18–20 minutes until golden and a toothpick inserted comes out clean.
  2. Allow cooling completely, then dust with confectioners' sugar if desired.

Notes

Store cooled cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.