Golden Angel Food Cupcakes
Light and airy cupcakes that are a delightful twist on a classic dessert, perfect for any occasion.
Ingredients
Cupcake Batter
- 1 cup cake flour Can substitute with sifted all-purpose flour for a denser crumb.
- 1 1/4 cups granulated sugar Do not skimp on sugar for the best results.
- 1/4 teaspoon salt
- 12 large egg whites Make sure not to incorporate yolks for texture.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar Acts as a stabilizer for the egg whites.
- 1/4 cup water
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour, 3/4 cup of the sugar, and the salt.
- In a separate large bowl, beat the egg whites until foamy, then add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining sugar and vanilla, beating until stiff peaks form.
- Fold in the flour mixture gently.
- Pour the batter into a non-greased cupcake pan, filling each cup about 3/4 full.
Baking
- Bake for 15-20 minutes or until golden and a toothpick inserted comes out clean.
- Allow to cool before removing from the pan.
Notes
Folding the batter gently is key to maintaining lightness. Allow cupcakes to cool completely before serving; can be topped with light whipped cream or a lemon glaze if desired.