My husband positively loves angel food cake so I make it often in this cupcake form for him. That way, it is easy to pack in his lunchbox when he is at work, or simple for him to pick up and take on the go. My grand kids especially like this with strawberries, so I make a simple pink strawberry frosting and they go bananas over this. This is such a simple way to make cupcakes that will please the whole family. One of my favorite ways to eat this is by infusing a dollop of Nutella inside. Yum!
Check out what our friends over at Baking Mischief had to say about this:
“This recipe for small-batch Angel Food Cupcakes will make six dreamy marshmallowy cupcakes perfect for a light dessert.”
This is so simple and only makes six cupcakes at a time, so it is perfect to always have fresh muffins on hand! They are incredible!
Ingredients
5 tablespoons Domino granulated sugar divided
3 tablespoons cake flour
Pinch of salt
2 large egg whites at room temperature
1 1/2 teaspoon warm water
1/8 teaspoon vanilla extract or a couple drops of almond extract
1/4 teaspoon cream of tartar
Instructions
Preheat your oven to 350°F and line cupcake pan with 6 liners.
Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes–eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!
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Quick Tip: Serve with whipped cream and berries
Thanks again to Baking Mischief for this amazing recipe.
