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Fluffy Angel Food Cupcakes Recipe

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★★★★★

5 from 120 reviews

Fluffy Angel Food Cupcakes are light, airy treats made by whipping egg whites with sugar and folding in flour for a delicate texture. Topped with smooth whipped cream frosting and optional fresh fruit, these cupcakes are perfect for a delightful dessert that feels almost ethereal.

Ingredients

Scale

Cupcakes

  • 3/4 cup (155g) sugar, divided
  • 4 tbsp (32g) cake flour
  • 4 tbsp (32g) all-purpose flour
  • 1/8 tsp salt
  • 3/4 cup egg whites, room temperature (about 5–6 large egg whites)
  • 1 tbsp warm water
  • 3/4 tsp cream of tartar
  • 3/4 tsp vanilla extract

Frosting

  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • Fresh fruit, optional, for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: Combine half of the sugar (6 tbsp or 78g), cake flour, all-purpose flour, and salt. Sift this mixture through a fine mesh sieve five times for lightness and even distribution. Set aside.
  3. Whip Egg Whites: In a mixing bowl, combine egg whites, warm water, cream of tartar, and vanilla extract. Begin whipping on low speed until foamy.
  4. Add Remaining Sugar Gradually: Increase mixer speed to medium and add the remaining sugar one tablespoon at a time, waiting 5-10 seconds between additions to fully incorporate.
  5. Whip to Soft Peaks: Raise the speed to medium-high and whip the egg whites until soft peaks form. The mixture should be glossy and hold gentle peaks.
  6. Fold in Flour Mixture: Sift the flour mixture again before adding. Using a rubber spatula, gently fold in the flour mixture a couple tablespoons at a time to avoid deflating the whipped egg whites.
  7. Fill Cupcake Liners: Spoon the batter carefully into the cupcake liners, filling them about 3/4 full. This allows the cupcakes to rise properly and creates a full, fluffy top.
  8. Bake: Bake in the preheated oven for about 18-23 minutes or until the cupcakes are lightly browned on top.
  9. Cool: Remove cupcakes from the oven and transfer to a wire rack to cool completely. Note that they will shrink slightly as they cool.
  10. Prepare Frosting: In a chilled bowl, whip together the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until smooth and billowy with medium peaks formed. Avoid over-whipping to prevent a grainy or curdled texture.
  11. Frost Cupcakes: Pipe or spread the whipped cream frosting onto the cooled cupcakes.
  12. Add Decorations: Optionally, top the frosted cupcakes with fresh fruit of your choice for added flavor and visual appeal.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whipped.
  • Sifting the flour mixture multiple times helps keep the cupcakes light and airy.
  • Add sugar slowly during whipping for stable meringue structure.
  • Folding gently is key to maintaining the airiness of the batter.
  • Don’t over-whip the whipped cream frosting to avoid curdling.
  • Fresh fruit toppings are optional but offer a fresh contrast to the sweetness.
  • These cupcakes are best served the same day for maximum freshness but can be stored refrigerated for up to 2 days.

Keywords: angel food cupcakes, light cupcakes, whipped egg white cupcakes, fluffy cupcakes, whipped cream frosting, dessert cupcakes

Find it online: https://dailysimplerecipe.com/fluffy-angel-food-cupcakes-recipe/