Angel Food Cupcakes
Ingredients
For the cupcakes:
- ¾ cup confectioner’s sugar
- ½ cup all-purpose flour
- ⅛ tsp salt
- 6 large egg whites at room temperature
- ¾ tsp cream of tartar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
Optional for topping:
- Dairy free whipped topping or frosting of your choice
- Fresh berries
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
-
In a large bowl, mix together the confectioner’s sugar, flour, and salt. Stir with a large spoon, spooning some of the mixture up and then letting it fall back down into the bowl (helping to aerate the mixture).
-
In a separate bowl, combine the egg whites and cream of tartar. Use a stand or hand mixer with a whisk attachment, or whisk by hand, until foamy. Gradually add the sugar, beating on high, until soft peaks form.
-
Fold in the vanilla and almond extract carefully, then gently and gradually fold the flour mixture into the egg white mixture, using a scooping motion. (Do not beat or overmix the batter or your cupcakes will be dense).
-
Spoon the batter into the cupcake tin. Bake for 18 minutes at 350 degrees F. Let cool 10 minutes in pan, then remove to a wire cooling rack. When cool, add any toppings of your choice.
Recipe Notes
Nutrition analysis (approximate per cupcake; does not include toppings): 91 calories, 0 g fat, 55 mg sodium, 20 g carbohydrate, 0 g fiber, 16 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 2%, Potassium: 1%