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Angel Food Cupcakes

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These Angel Food Cupcakes are mini versions of the classic cake — airy, fat-free, and irresistibly soft. They’re perfect for topping with berries, whipped cream, or a light glaze. A guilt-free sweet treat that’s just as lovely to look at as it is to eat!

Ingredients

Scale

For the Cupcakes:

  • 3/4 cup cake flour (sifted)

  • 3/4 cup granulated sugar (divided)

  • 6 large egg whites (room temperature)

  • 1/2 tsp cream of tartar

  • 1/8 tsp salt

  • 1 tsp vanilla extract

  • 1/4 tsp almond extract (optional)

For the Topping (Optional):

  • Fresh berries

  • Light whipped cream or whipped topping

  • Powdered sugar (for dusting)

Instructions

1. Preheat the Oven:

Preheat to 350°F (175°C). Line a cupcake pan with paper liners or use a silicone muffin pan (do not grease the pan — the batter needs to cling to the sides to rise properly).

2. Sift Dry Ingredients:

In a bowl, sift together cake flour and 1/4 cup of the sugar. Set aside.

3. Beat the Egg Whites:

In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1/2 cup sugar, a tablespoon at a time, while beating on medium-high speed until stiff, glossy peaks form. Mix in vanilla and almond extract.

4. Fold in the Flour Mixture:

Sift the flour mixture over the egg whites in 2–3 additions, gently folding with a spatula each time. Be careful not to deflate the batter.

5. Fill the Cupcake Liners:

Spoon batter into cupcake liners, filling about 3/4 full. Smooth the tops gently.

6. Bake:

Bake for 15–18 minutes or until tops are lightly golden and spring back when touched. Do not overbake. Let cool upside down in the pan (or carefully tip the pan on its side) to prevent sinking.

Serving Suggestions:

 

  • Top with whipped cream and fresh strawberries or blueberries

  • Add a drizzle of honey or lemon glaze

  • Serve plain for a light, sweet snack

Notes

Pro Tips:

  • Room temperature egg whites whip better and faster

  • Don’t grease your pan — it prevents proper rising

  • Use cake flour for the signature light, airy texture

Common Mistakes to Avoid:

  • Overmixing the batter – fold gently to keep the airiness

  • Using all-purpose flour – it makes them too dense

  • Underbaking – they won’t hold structure if not fully set

Storage Instructions:

  • Store in an airtight container at room temp for up to 2 days

  • Refrigerate if topping with cream or fruit

  • Freeze plain cupcakes for up to 1 month

 

Enjoy your Angel Food Cupcakes — heavenly little clouds of sweetness! 

Find it online: https://bakesbliss.com/angel-food-cupcakes/