Description
Light and fluffy angel food cupcakes topped with whipped cream frosting, perfect for any sweet occasion.
Ingredients
Scale
- 1 and 1/2 cups egg whites (from about 10 to 12 large eggs)
- 1 and 1/4 cups granulated sugar
- 1 cup cake flour (or all-purpose flour)
- 1 and 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix half of the sugar with the flour and set aside.
- In a clean, large mixing bowl, whip the egg whites with cream of tartar and salt until foamy.
- Slowly add the remaining sugar while whipping until glossy peaks form.
- Stir in vanilla and almond extract.
- Gently fold in the flour mixture a little at a time.
- Fill each liner about three-quarters full.
- Bake for 16 to 18 minutes, until tops are lightly golden and spring back when touched.
- Let cool completely before frosting with whipped cream.
Notes
Make sure no egg yolk gets into the egg whites for best results. Sift flour for lighter cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 13g
- Sodium: 125mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg