Description
Light and airy Angel Food Cupcakes with a delicate vanilla and almond flavor, made from whipped egg whites and cake flour for a fluffy texture. Perfect as a light dessert or treat, these cupcakes are simple to prepare and bake in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 3/4 cup granulated sugar
- 1/2 cup cake flour
- 1/8 teaspoon salt
Wet Ingredients
- 6 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy cleanup.
- Process the Sugar: Pulse the granulated sugar in a blender or food processor until it becomes fine and powdery. Set half of this processed sugar aside for later use.
- Mix Dry Ingredients: Add cake flour and salt to the remaining half of the processed sugar in the blender. Pulse a few times to combine these dry ingredients evenly.
- Beat Egg Whites: In a clean mixing bowl, beat the room temperature egg whites until they become foamy. Add cream of tartar to stabilize the whites, continuing to beat until soft peaks form, which will hold their shape but still be slightly floppy.
- Incorporate Sugar & Extracts: Gradually add the reserved fine sugar to the egg whites while continuing to beat, until stiff peaks form—this means the peaks stand straight up when the beaters are lifted. Gently mix in the vanilla extract and almond extract if using.
- Fold in Flour: Sift the prepared flour mixture over the egg whites in small batches. Carefully fold the flour into the egg whites after each addition using a spatula, ensuring you do not deflate the batter to keep it light and airy.
- Fill & Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full to allow room for the cupcakes to rise. Bake for 16-18 minutes, or until the cupcakes are lightly golden and spring back when touched gently.
- Cool & Serve: Allow the cupcakes to cool completely in the pan or on a wire rack before serving. They can be enjoyed plain or topped with fresh berries and whipped cream for added flavor and presentation.
Notes
- Ensure egg whites are at room temperature for best volume when whipping.
- Use a clean bowl and beaters free from grease to help egg whites whip properly.
- Folding the flour gently preserves the airy texture essential for angel food cupcakes.
- If you omit almond extract, the cupcakes will have a classic vanilla flavor.
- These cupcakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
