Imagine a dessert so light and airy, it practically floats off your plate - that's exactly what these Small Batch Angel Food Cupcakes promise! Perfect for those moments when you're craving something sweet but don't want to make an entire cake, these cupcakes are a delightful solution for solo bakers, couples, or anyone looking to indulge without overwhelming their kitchen or waistline. With just a few simple ingredients and minimal effort, you'll create a batch of cloud-like cupcakes that are guaranteed to make your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 cupcakes
Ingredients
- 1/4 cup cake flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 4 cupcake liners and lightly spray with non-stick cooking spray.
- Sift together the cake flour and half of the granulated sugar (2 tablespoons) in a medium bowl. Add salt and set aside.
- In a clean, dry mixing bowl, add the egg white. Ensure the bowl and beaters are completely free from any grease or oil to help the egg whites whip properly.
- Using an electric mixer, beat the egg white on medium speed until it becomes foamy. Add cream of tartar and continue beating.
- Gradually add the remaining sugar (2 tablespoons) while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form. This should take about 3-4 minutes.
- Gently fold in the vanilla extract into the whipped egg whites using a spatula.
- Gradually fold the sifted flour mixture into the egg white mixture, using a light, careful folding technique to maintain the air in the batter.
- Carefully divide the batter evenly among the 4 prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a light whipped cream or fresh berries before serving.
Tips
- Egg White Perfection: Ensure your mixing bowl and beaters are completely grease-free. Even a tiny bit of fat can prevent egg whites from whipping properly.
- Room Temperature Matters: Let your egg white sit at room temperature for about 30 minutes before whipping - this helps them reach maximum volume.
- Folding Technique: When incorporating flour, use a gentle "cut and fold" motion to preserve the air bubbles that give these cupcakes their signature lightness.
- Don't Overmix: Stop folding as soon as the flour is just incorporated to maintain the cupcakes' delicate texture.
- Cooling is Crucial: Allow cupcakes to cool completely before adding any toppings to prevent them from becoming soggy.
- Storage Tip: These cupcakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 15g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
