Deceptively Delicious Angel Food Cupcakes
Light, airy, and irresistibly satisfying, these Deceptively Delicious Angel Food Cupcakes are the perfect blend of indulgence and elegance. Made with whipped egg whites and a touch of creamy vanilla and almond extract, these cupcakes achieve their signature cloud-like texture without a hint of heaviness. With just 20 minutes of prep time and baked to delicate golden perfection, they’re an ideal dessert for any occasion, from casual brunches to sophisticated soirées. Top them off with a dusting of powdered sugar and fresh berries for a naturally sweet and visually stunning finish. Perfectly portioned and irresistibly fluffy, these angel food cupcakes are a guilt-free delight, crafted to impress both the eye and palate.
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Recipe Information
Ingredients
- 0.75 cups cake flour
- 1 cups granulated sugar
- 12 units large egg whites
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons pure vanilla extract
- 0.25 teaspoons almond extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (for optional dusting)
- 1 cups fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small mixing bowl, sift the cake flour and 1/2 cup of the granulated sugar together. Set aside.
In a large, clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy (about 1-2 minutes).
Add the cream of tartar and salt to the frothy egg whites. Continue beating on medium-high speed while gradually adding the remaining 1/2 cup of granulated sugar, one tablespoon at a time. Beat until soft peaks form.
Gently fold in the vanilla extract and almond extract using a rubber spatula.
Working in three additions, sift one-third of the flour mixture over the whipped egg whites. Gently fold it in using a spatula, being careful not to deflate the mixture. Repeat until all the flour mixture is incorporated.
Spoon the batter evenly into the prepared muffin tin, filling each liner to the top. Smooth the tops of the batter with the back of a spoon.
Bake for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the cupcakes lightly with powdered sugar and garnish with fresh berries, if desired. Serve and enjoy the light, airy bliss!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 233.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
