Angel Food Cupcakes

Angel Food Cupcakes


  • 3/4 cup sugar, super fine, pulsed in a blender.
  • 1/2 cup cake flour, sifted
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1 tsp lemon extract, (optional)
  • 1 zest of lime, (optional)


  • 1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  • 2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
  • 3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. With a rubber spatula add in the lemon extract and lime zest. Do this very gently to prevent losing the volume in your meringue.
  • 4. Gently fold in the flour mixture, adding it in two or three additions.
  • 5. Divide evenly into prepared muffin tins. Fill them almost to the top.
  • 6. Use an offset spatula or your fingertips to gently flatten the top of the batter.
  • 7. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. Cool on a wire rack.
  • 8. Top with lemon glaze, fresh whipped cream and fresh fruit with powdered sugar.

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