HEAVENLY ANGEL CUPCAKES RECIPE

If you want a treat that feels like it’s floating in your mouth, give this recipe for Angel Food Cupcakes a try. They are airy, fluffy, and soft, making them a dessert that is sure to please a large group of people. The mix of airy whipped cream and juicy berries makes this meal not only delicious but also incredibly simple to prepare.

These cupcakes made with angel food are a delectable treat that are perfect for the holiday season. Because they are so fluffy, light, and soft, eating them is like indulging in a delicious dessert. It is the equivalent of taking a bite out of the clouds. They are sure to be enjoyed by a huge number of individuals, which makes them an excellent choice for gatherings such as picnics, barbecues, and potlucks.

The vanilla cupcakes called for in this recipe have a light sweetness that goes wonderfully with the richness of the interior. Because they do not contain the traditional cupcake ingredients of baking powder, butter, oil, and egg yolks, these sweets are airier and less dense than their counterparts.

Table of Contents

INGREDIENTS REQUIRED FOR THE RECIPE

Cake flour is highly recommended since, due to the minimal amount of protein it contains, it produces cupcakes that are fluffy and light.
In order to successfully complete this recipe for angel food cupcakes, you will just need the egg whites.
Egg whites that have been whipped benefit from the addition of cream of tartar, which acts as both a leavening agent and a stabilizer.
Authentic vanilla extract is the key to achieving the most delicious vanilla flavor.
For the lightest and airiest topping possible on these angel food cupcakes, opt for using heavy cream rather than low-fat cream.

MEASUREMENTS FOR INGREDIENTS

For the Cupcakes:

¾ cup granulated sugar (150g)
½ cup cake flour (60g)
¼ teaspoon salt
6 egg whites room temperature
1 tablespoon warm water
¾ teaspoon cream of tartar
½ teaspoon vanilla extract

For the Topping:

1 cup heavy whipping cream (240ml)
2 tablespoons powdered sugar
½ teaspoon vanilla extract

NUTRITIONAL VALUE

OTHER DETAILS

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 16 cupcakes

Calories 112kcal

Equipment

Electric or stand mixer
Mixing Bowls
Muffin pan
Cupcake liners
Piping bag and tip (optional)

DIRECTIONS FOR MAKING THIS RECIPE

To begin, put the sugar in a food processor and run it for approximately one minute, or until it reaches a powdered and extremely fine consistency. Remove a half a cup’s worth of the fine sugar and put it to the side.

Place the remaining cake flour, fine sugar, and salt into a large basin and sift them together. First, sift the ingredients together, and then fully combine them using a whisk.

3. Separate the egg yolks from the whites of the eggs. Then, in the bowl of a stand mixer, using the whisk attachment, beat the egg whites, warm water, and cream of tartar together on medium-low speed for about a minute, or until the mixture becomes frothy.

4. Adjust the speed to medium four on the dial. After beating for four minutes, until stiff peaks form, add the remaining half cup of fine sugar. Continue beating until stiff peaks form.

Sift a quarter of the flour mixture and carefully fold it into the egg whites until it is just combined. Repeat with the remaining flour and egg whites. There should be a total of three more additions made with the leftover flour.

6. Fill the paper liners for the cupcakes all the way to the top with the batter (about a third of a cup, or 25 grams).

7. Using the back of a spoon or a spatula, gently level the surface of the batter. About 25 to 30 minutes into the baking process, the tops should be golden brown and the cores should be firm. The ideal way to serve cupcakes is after allowing them to cool completely in the pan.

8. In a large mixing basin, whisk the heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form, which should take about three minutes. After the angel food cupcakes have had time to cool, spread the whipped topping on top of them using a piping bag or a spoon. If fresh berries are available, you might use those to decorate the dish.

PROFESSIONAL GUIDE TO MAKING THIS RECIPE

It can appear wasteful to fill cupcake liners all the way to the top, but since cupcakes tend to shrink slightly throughout the baking process, it’s ideal to begin with a full cup.
It is important to avoid deflating the whipped egg whites by adding the dry ingredients all at once; rather, add them a bit at a time.
Because the batter contains an excessive amount of air, it cannot be poured into the paper cups. Make use of a spoon or a spatula in order to fill the liners.
A basin that is completely clean and dry is required in order to properly beat the egg whites. It is impossible for there to be any trace of yolk in the egg whites. If there is even a trace of yolk in the dish, it will be very difficult to whip the whites.
Paper liners are an absolute necessity for cupcakes because the baked goods need something to adhere to while they are rising. There is no requirement to grease the liners.
Eggs that have been brought to room temperature are much simpler to separate than eggs that have been kept in the refrigerator. If you have the luxury of time, I recommend breaking them up into separate groups in advance.
Make sure you use the correct amount of flour. Adding an excessive amount of flour to the recipe almost always results in cupcakes that are dry and thick. When measuring flour, the most accurate and practical technique is to do so with the use of a scale. After you have spooned the flour into the measuring cup, you can use a knife to level it off if you do not have a measuring spoon. This is necessary if you do not have a measuring spoon.
By putting the egg whites through the food processor, you can keep the sharp edges of the sugar from damaging the egg whites.

FAQs

FOR TOPPINGS, WHAT ELSE CAN BE USED?

Cupcakes really taste better when topped with a handful of fresh berries. Sprinkles, chocolate curls, lemon zest, or chopped in-season fruit can be used in place of out-of-season fruits to add a splash of color.

HOW TO KEEP THE CUPCAKES FRESH?

The cupcakes can keep for 2 days if stored in an airtight container at room temperature. If you put them in the fridge, they will keep for about 5 days.

ARE THESE CUPCAKES FREEZABLE?

Unfrosted cupcakes can be flash-frozen on a sheet pan and stored in the freezer for up to two months in a freezer-safe bag. Allow to defrost in the fridge overnight, then serve with whipped cream.

WHY IS IT NECESSARY TO SIFT THE DRY INGREDIENTS?

By sifting the dry ingredients, lumps may be broken up and the mixture can be thoroughly combined. It aerates the ingredients, making for airy, voluminous cupcakes.

IS A CARTON OF EGG WHITES ACCEPTABLE?

Egg whites from a carton can be substituted for fresh egg whites. The egg white content of a single egg is roughly 2 teaspoons.

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