Angel Food Cake Cupcakes

Soft, light and delicate Angel Food Cake Cupcakes from scratch that taste fluffier than clouds. Made with zero oil/butter, this is one of the best Summer Desserts ever!

Speaking of Summer Desserts, my Lemon Cake, Tres Leches Cake, Lemon Blueberry Muffins, no bake pies and Fresh Strawberry Bread shine just as much as these Angel Food Cupcakes.

Did you get a chance to try them yet?

Cupcakes: Taste & Texture

• Soft and plushy Cupcakes like a sponge ball
• Smooth and creamy whipped cream topping
• Topped with fresh Summer fruit makes them delightfully refreshing

Recipe Ingredients:

These sponge cupcakes are made with only 7 ingredients. So it is very important to understand and follow the process to the T to get best results. For the cupcakes, we will require-

• Cake Flour: Helps in creating super soft cupcakes as opposed to all purpose flour. If you do not have cake flour handy, you can also make your own. But I recommend using the actual cake flour for best results.
  To make Homemade Cake Flour: Start with ½ Cup All purpose flour. Remove 1 tablespoon out of it, and replace it with 1 tablespoon cornstarch. Sift it a few times for even distribution.
• Cream of Tartar: It helps egg whited to hold their volume. Don't skip this ingredient, as without it egg whites will deflate and the cupcakes wont rise!
• Vanilla Extract: To hide out all the eggy taste in the batter.
• Water: Water in this recipe makes sure the cupcakes don't bake sticky.

How to make Angel Food Cupcakes:

1. Sift the dry ingredients (cake flour and salt) 2-3 times.
2. Whip egg whites adding cream of tartar and sugar till fluffy and stiff peak is formed.
3. Add water and vanilla and mix lightly.
4. Now slowly add dry and fold dry ingredients into wet.
5. Pour in liners and bake.

How do you beat stiff egg whites?

You can beat egg whites in a clean mixing bowl using a hand held mixer or stand mixer. Always begin with room temperature egg whites.

But separating them from yolk while they are cold is the easiest. So separate them and allow the whites to come to room temp then.

Beat whites for a minute, till frothy and then add cream of tartar to them.

Running the mixer, slowly keep adding sugar to it. Keep beating till all the sugar is used up and stiff peaks are formed. 

Why am I not getting stiff peaks?

• You might have under or over beaten your whites.
• Or you might have mixed egg whites with yolk traces. C
• Make sure your mixing bowl was free from any fat remains. Clean it with some vinegar using a kitchen towel, just to be sure.

Recipe Success: Tips and Tricks

1. Aerate your flour by sifting and don't dump all the flour into whipped egg whites at once. Instead add flour in 3-4 additions and fold after each addition.
2. Start with room temperature egg whites. Do not skip cream of tartar while whisking egg whites.
3. Add sugar slowly while beating egg whites to beat them successfully to their full volume.
4. Employ cut and fold technique to mix dry ingredients into egg whites mixture. You don't want to deflate all those air bubbles.
5. Allow cupcakes to cool upside down. This will prevent them from shrinking.

Can you freeze angel food cupcakes?

Yes. Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator or for a few hours on the counter top before topping with whipped cream.

Should you spray cupcake liners?

It is not required for this recipe. This will help the batter to cling to the sides of liners and lift as they bake. I promise you will be able to get them out without sticking. 😉

More summer recipes you'll love:

Fresh Strawberry Cake

Carrot Cake Energy Bites

Strawberry Oreo Icebox Cake

Strawberry Oats Bars

Best Strawberry Cupcakes

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Angel Food Cake Cupcakes

Soft, light and delicate Angel Food Cake Cupcakes that taste fluffier than clouds. Made with zero oil/butter, this is of the best Summer Desserts ever!

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings 10 Cupcakes

1x2x3x

Calories: 159kcal

Author: Neha

Equipment

• Hand held/stand mixer
• Muffin Tray
• Sieve

Ingredients

• ▢ ½ (100 g) Cup Granulated Sugar
• ▢ ⅓ (40 g) Cup Cake Flour
• ▢ A pinch Salt
• ▢ 4 Large Egg Whites at room temperature
• ▢ 2 teaspoon Warm Water
• ▢ ½ teaspoon Cream of tartar
• ▢ 1 teaspoon Pure Vanilla Extract

Whipped Cream Topping:

• ▢ 1 (240 ml) Cup Heavy Whipping Cream (Super Chilled)
• ▢ 3 tablespoon Granulated Sugar
• ▢ ½ teaspoon Pure Vanilla Extract
• ▢ ½ teaspoon Cornstarch (optional, but if used topping will hold shape better)

Fresh Fruit:

• ▢ 10 medium Strawberries
• ▢ ¼ Cup Blueberries

US Customary - Metric

Instructions

• Preheat oven  325°F (163°C) to and line a muffin pan with 9-10 cupcake liners. Set aside.
• Sift cake flour and salt 4-5 times to aerate it and keep it aside.
• In a clean and large bowl, using stand or hand held mixer fitted with a whisk attachment, whip egg whites for a minute till frothy. Then add cream of tartar, warm water and a little sugar. With mixer running, continue to adding sugar slowly and whip egg whites to stiff peaks.
• Whipping may take up to 6 minutes. Add vanilla and mix it in.
• Add and fold sifted flour in various additions. Do not over mix. We don't want to deflate air bubbles in the batter.
• Now spoon batter in the pre-prepared liners about 2-3 to ¾ full. Bake for 18-20 minutes. Or till the cupcakes turn golden on top and spring back to touch.
• Allow to cool for 5 minutes in the muffin pan. Quick Tip: Then invert the cupcakes and allow to cool down in the muffin pan for 5-10 mins more. This will prevent them from deflating.

Homemade Whipped Cream Topping:

• Beat cold whipping cream, sugar, vanilla and cornstarch together in a mixing bowl using whisk attachment till medium peaks are formed.
• Do not over beat the cream or else it will curdle. If not serving instantly, store it covered in the refrigerator for up to 24 hours. The cream will loose some of its stiff texture. You may give it a quick whisk with a whisker (by hand) and it will be ready to go again!
• Pipe or spread on cooled cupcakes and top with fresh fruits.

Notes

STORAGE INFORMATION:

Storing the cupcakes:

Leftover cupcakes can be stored covered in refrigerator for 1-2 days. 

Make ahead Tip:

Make the cupcakes 1-2 days ahead. Cover and store in an air tight container on room temp. Make the frosting a day in advance and store in refrigerator (covered tightly).  

Freezing Strawberry Cupcakes:

Frosted or unfrosted cupcakes can be frozen for about 2 months. Thaw in the refrigerator overnight or on kitchen counter before enjoying.

QUICK TIPS:

1. Aerate your flour by sifting and don't dump all the flour into whipped egg whites at once. Instead add flour in 3-4 additions and fold after each addition.
2. Start with room temperature egg whites. Do not skip cream of tartar while whisking egg whites.
3. Add sugar slowly while beating egg whites to beat them successfully to their full volume.
4. Employ cut and fold technique to mix dry ingredients into egg whites mixture. You don't want to deflate all those air bubbles.
5. Allow cupcakes to cool upside down. This will prevent them from shrinking.

Nutrition

Serving: 1Cupcake | Calories: 159kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Sodium: 31mg | Sugar: 14g

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