Imagine a cupcake so light, it practically floats off your plate - that's the magic of these Sweet Light Angel Food Cupcakes! Perfect for those who crave a guilt-free dessert that's as delicate as a cloud and as delicious as a dream, these cupcakes are about to revolutionize your baking game. With their impossibly airy texture and delicate sweetness, these cupcakes are not just a treat, they're an experience that will have everyone asking, "How did you make these?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup cake flour
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 12 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together cake flour and 1/2 cup of sugar in a medium bowl. Set aside.
- In a large clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed until they become foamy.
- Add cream of tartar and continue beating, gradually increasing mixer speed to medium-high.
- Slowly add the remaining 3/4 cup of sugar, one tablespoon at a time, while continuing to beat egg whites.
- Beat until stiff, glossy peaks form and the mixture looks smooth and silky, about 4-5 minutes.
- Gently fold in vanilla extract using a spatula.
- Gradually fold the sifted flour-sugar mixture into the egg white mixture, being careful not to deflate the whites.
- Use a light, cutting motion to incorporate dry ingredients until just combined.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until cupcakes are lightly golden and spring back when touched.
- Remove from 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 light whipped cream before serving.
Tips
- Egg White Perfection: Ensure your egg whites are at room temperature for maximum volume and easier whipping.
- Clean Equipment is Crucial: Use absolutely clean, grease-free bowls and beaters. Even a tiny bit of fat can prevent egg whites from forming stiff peaks.
- Gentle Folding Technique: When incorporating dry ingredients, use a gentle cutting motion to maintain the delicate air bubbles that give these cupcakes their signature lightness.
- Don't Overmix: Stop folding as soon as the flour is just combined to keep the batter light and fluffy.
- Accurate Oven Temperature: Use an oven thermometer to ensure precise 350°F temperature for even baking.
- Cooling is Key: Allow cupcakes to cool completely before removing from the pan to prevent deflation.
- Optional Elegance: Dust with powdered sugar or top with a light whipped cream for an extra touch of sophistication.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
