Golden Angel Food Cupcakes
Light and airy cupcakes that are perfect for any occasion, made from fluffy egg whites with a delicate flavor.
Ingredients
Dry Ingredients
- 1 cup cake flour
- 1 cup granulated sugar Half for mixing with flour, half for the egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients
- 1.5 cups egg whites About 10-12 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, sift together cake flour and half of the sugar.
- In another bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the remaining sugar and continue to beat until stiff peaks form.
- Fold the flour mixture along with the vanilla and almond extract into the egg whites gently until just combined.
- Spoon the batter into cupcake liners, filling them about 2/3 full.
Baking
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before serving.
Notes
Make sure your mixing bowls and utensils are completely clean and free of any grease. Be gentle when folding the flour mixture into the egg whites; this helps keep the batter light and airy. Try not to open the oven door while the cupcakes are baking, as this can cause them to fall.