Last week I was looking for a dessert to go along with a dinner I was taking over to some friends. Since the meal was a very filling one, I wanted something simple and light for dessert. These cupcakes seemed like a perfect option, and they were great! Incredibly quick and easy to make, and tasted just like a traditional angel food cake – sweet, light and airy. A garnish of freshly whipped cream and seasonal berries made them truly heavenly! This recipe yields quite a lot of cupcakes so there are plenty to share with others and keep some for yourself.
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.