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Light & Fluffy Golden Angel Food Cupcakes

Light, airy, and golden angel food cupcakes that are naturally fat-free and perfectly sweet.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup granulated sugar divided
  • 1 cup cake flour
  • 12 large egg whites room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
Optional Garnish
  • fresh berries
  • fresh mint leaves

Equipment

  • Muffin tin
  • Electric mixer
  • Spatula
  • Wire cooling rack

Method
 

Instructions
  1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
  2. Whisk together cake flour and 1/2 cup of the sugar in a small bowl.
  3. Beat egg whites in a large bowl with an electric mixer on medium speed until foamy.
  4. Add cream of tartar and salt, beating on medium-high until soft peaks form.
  5. Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.
  6. Gently fold in the vanilla extract.
  7. Sift the flour-sugar mixture over the egg whites in three additions, folding gently until just incorporated.
  8. Spoon batter into muffin cups, filling 3/4 full.
  9. Bake for 18-20 minutes until golden and springy.
  10. Invert the tin onto a wire rack and cool completely upside down for 1 hour.
  11. Loosen edges with a knife, remove from tin, and serve with berries and mint.

Notes

Ensure egg whites are at room temperature for maximum volume. Do not grease muffin liners; the cupcakes need to cling to the sides to rise. Store in an airtight container for up to 3 days.