Angel Food Cupcakes

I have never made angel food cake before. I decided to make this recipe for my friend’s birthday and angel food cake is his favorite type of cake. However I didn’t have the right pan for the full cake form of this recipe and I love making cupcakes, so I searched for a cupcake version of this dessert. I was able to find a good looking recipe on the Cupcake Project website. The idea of making light, airy cupcakes with an equally light frosting sounded very good. I figured after eating one of these, no one would feel guilty about what they just ate. They ended up being delicious and guilt-free like I had hoped. I would like to make these again to try and make an even lighter texture within the cupcakes. The frosting turned out perfectly too!

For the cupcakes:

1 3/4 cups fine sugar

1 cup flour

1/4 tsp salt

12 egg whites

1/3 cup warm water

1 tsp vanilla extract

1 1/2 tsp cream of tartar

Preheat oven to 350 degrees F. In a small bowl, combine 1 cup of sugar, flour, and salt. In order to get the sugar super fine, the original recipe recommends mixing it in a food processor. Being the cheap college student I am, I don’t have a food processor. I used a coffee grinder to spin the sugar into really fine crystals which worked just as well.

To separate the yolks from the whites in your eggs, crack the egg and carefully move the yolk from one half of the shell to the other over a bowl or measuring cup. As you do this, the white will drip from the shell and separate from the yolk. You can save all of the yolks and use them in another recipe or whip them up for breakfast the next morning!

In a separate, larger bowl, whisk the egg whites, water, vanilla extract, and cream of tartar. You want to whip the egg white mixture to incorporate air into the liquid, which will make it light and “frothy”. Add in 3/4 cup sugar. Continue to beat the mixture until it becomes large, foamy and fluffy. Once you reach this airy consistency, do NOT stir the mixture! Otherwise you’ll release the air you just worked so hard to add in.

Slowly sprinkle in a little of the flour mixture over the cloud of egg whites and carefully fold in. Continue to add in the flour mixture until completely incorporated.

In a lined cupcake pan, fill the cupcake liners close to the top. Bake for 20 minutes, turning the pan around halfway through, until the tops of the cupcakes bounce back when touched. Allow to cool before frosting.

For the vanilla whipped cream frosting:

2 cups heavy whipping cream

2 tsp vanilla extract

2 tbs sugar

In a large bowl, whip the heavy whipping cream until it thickens and forms into whipped cream. Stir in vanilla extract and sugar. Add to cooled cupcakes.

Happy Birthday! 🙂


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