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
Recipe by Life Made Simple at