Description
Light, airy, and delightfully sweet, these angel food cupcakes melt in your mouth and are perfect for any occasion.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Beat the egg whites with cream of tartar and salt using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Sift the cake flour over the meringue and gently fold it in until just combined.
- Add the vanilla and almond extracts, folding them in gently.
- Divide the batter evenly among the cupcake liners, filling them two-thirds full.
- Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
- Let the cupcakes cool completely in the pan before removing them.
Notes
These cupcakes freeze well when stored in an airtight container. Try adding flavors like matcha or lemon zest for a twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 20g
- Sodium: 110mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg