Angel Food Cupcakes

You may have noticed that things look different around here! My move to WordPress has been a long process, but thankfully it’s finally complete. I’ve had a lot of help along the way and I’m finally starting to feel settled in. With that said, the past two weeks have been full of formatting, spring cleaning and stuffy noses. It’s been kind of stressful and extremely tiring. Thankfully baby is starting to feel better- which means a little more sleep for me! I haven’t been baking very much, but I did manage to make a batch of these angel food cupcakes. We had egg whites that were sitting in our fridge leftover from an ice cream recipe, I figured this was the perfect way to use them!
When I started researching angel food recipes I couldn’t believe how simple they were! To start you’re going to need cake flour. I know that’s not something that most people have on hand, but I find that it’s useful in a lot of recipes! The main reason cake flour is used instead of all-purpose is to help create a light and tender crumb. Now on to the egg whites. 6, I said 6 of them! Leave them out at room temperature the night before you make these for the best results. Beat them (along with the other ingredients listed) into medium peaks to create the perfect texture. This means that if you take your whisk out of the bowl the egg whites should curl a bit. Picture soft serve and that perfect little tip you get once it comes out of the machine. Once you have beautiful peaks you don’t want to ruin them by dumping all of the dry ingredients on top- this will deflate them. I sprinkled just enough to lightly dust my peaks and then gently folded it in. I repeated the process eight times. So be patient and go slow, otherwise you might end up with dense cupcakes!
Once you’ve got everything folded together the mixture will look slightly gritty. Scoop it out and fill each cupcake liner ¾ of the way full. Place in the oven and let them bake. If you have a light in your oven it’s kind of fun to see how such a strange batter transforms into these beautiful cupcakes! When you see that their tops are getting golden brown go ahead and remove them. Let them cool and then top with whipped cream and fruit. Eat one, or two or three, because they’re probably the healthiest cupcakes ever. But don’t quote me on that. I can definitely see myself making these again this summer when berries are back in season. I can already taste them… yum! Enjoy and happy baking!!!
5.0 from 2 reviews
Angel Food Cupcakes
Prep time
Cook time
Total time
Light and airy angel food cupcakes topped with homemade whipped cream.
Yield: 12
  • ½ c. cake flour
  • ¾ c. + 2 tbsp. sugar
  • 6 egg whites
  • 3 tbsp. warm water
  • ¾ tsp. cream of tartar
  • ¼ tsp. salt
  • ½ tsp. vanilla

  • Whipped Cream:
  • 1 tbsp. powdered sugar
  • 1 c. heavy whipping cream
  1. Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
  2. Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
  3. In a large bowl, whisk together egg whites, water, vanilla and cream of tartar. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
  4. Add flour mixture a little at a time (you'll want to add it in about 8 additions), it should be just enough to dust the top of the peaks. dust the top of the foam. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
  5. Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes
-Cupcakes are best served the same day they are baked.
-Pipe chilled whipped cream on top of the cupcakes right before serving.

Recipe Source: Adapted from Alton Brown, Angel Food Cake