Description
Golden Angel Food Cupcakes are light, airy, and delicately sweet with a beautiful golden hue. Made with whipped egg whites for a fluffy texture, these cupcakes are perfect topped with fresh berries, whipped cream, or a light glaze.
Ingredients
Scale
Ingredients
- 1 cup cake flour, sifted
- 1 1/4 cups granulated sugar (divided)
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners (do not grease).
- Sift cake flour with 1/2 cup of the sugar. Set aside.
- In a large bowl, beat egg whites until foamy. Add cream of tartar and salt.
- Continue beating while gradually adding remaining sugar until stiff glossy peaks form.
- Gently fold in vanilla (and almond extract if using).
- Carefully fold in the flour mixture in batches, being gentle to keep the batter airy.
- Spoon batter into liners, filling nearly to the top.
- Bake for 18–22 minutes or until tops are lightly golden and spring back when touched.
- Cool completely in the pan before removing.
Notes
For best results, ensure no egg yolk gets into the whites. Serve with whipped cream and fresh fruit. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 22g
- Sodium: 85mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cupcakes, light fluffy cupcakes, golden angel cake, airy dessert, egg white cupcakes