Description
These Angel Food Cupcakes are light, fluffy, and airy, made from whipped egg whites and delicate cake flour for a sweet treat that melts in your mouth. Topped with a luscious homemade whipped cream frosting, they are perfect for an elegant dessert that’s both simple and impressive.
Ingredients
Scale
Cupcakes
- ⅔ cup (80 g) powdered sugar
- ½ cup (55 g) cake flour
- 1 Tablespoon cornstarch
- ¾ cup (175 ml) egg whites (typically 5–6 egg whites)
- ¾ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional)
- ⅛ teaspoon salt
- ½ cup (100 g) granulated sugar
Whipped Cream Topping
- 1 ½ cups heavy cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the powdered sugar, cake flour, and cornstarch. Set this mixture aside for later incorporation into the batter.
- Beat Egg Whites: In a large, clean, dry, and grease-free mixing bowl, combine the egg whites, cream of tartar, vanilla extract, almond extract (if using), and salt. Use an electric mixer to beat on low speed until just combined.
- Whip Egg Whites and Add Sugar: Increase the mixer speed to high gradually and slowly add the granulated sugar, one tablespoon at a time, mixing for about 20 seconds between additions to create a stable, glossy meringue.
- Fold in Dry Ingredients: Gently fold the reserved cake flour and sugar mixture into the whipped egg whites using a spatula. Mix until just combined, being careful not to over-mix to maintain airy texture.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling them generously. Bake on the center rack for approximately 16 minutes until tops spring back when lightly touched and any cracks appear dry.
- Cool in Oven: Turn off the oven and open the door slightly. Allow the cupcakes to cool inside the oven for 15-20 minutes to avoid sudden temperature changes that can cause sinking.
- Cool Completely: Remove the cupcakes from the oven and let them cool completely in the cupcake tins before carefully removing from liners.
- Prepare Whipped Cream: In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high until stiff peaks form, creating a smooth and fluffy frosting.
- Frost and Serve: Dollop or pipe the whipped cream topping over the cooled cupcakes just before serving for the freshest taste and best texture.
Notes
- Cake Flour Substitution: If you do not have cake flour, substitute with all-purpose flour by using ½ cup minus 1 tablespoon (approximately 55g) to achieve similar texture.
- Whipped Cream Freshness: Add the whipped cream topping only just before serving to maintain its lightness and prevent it from weeping.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, cupcakes can be refrigerated and kept airtight for up to 2 days.
- Cupcake Liners: The liners help support the delicate cupcakes; remove them only when ready to eat, as cupcakes may sink slightly once liners are off.
