This recipe for light-as-air angel food cupcakes is a wonderful choice if you’re looking for a delightful summer dessert. Topped with fluffy whipped cream and fresh berries, these cupcakes are both refreshing and beautiful.
You are watching: How To Make Angel Food Cake Cupcakes
If we’re talking dessert (and we usually are), we know summer is home to many seasonal favorites. This is the time for key lime pie, peach cobbler, cherry pie, strawberry shortcake, and the list goes on. (Here’s our full summer recipes section.)
Angel food cake is another popular summertime choice. Topped with whipped cream and served with fresh fruit or embellished with chocolate ganache and sprinkles, angel food cake is truly the epitome of light summer sweets. So, can we turn our angel food cake into cupcakes without compromising the taste and texture? The answer, we discovered, is yes.
Angel Food Cupcakes Details
- Texture: These angel food cupcakes are cloudlike puffy and fluffy. We’re almost certain you could skip the pool floats this summer because you’ll float away after 1 bite. Ha!
- Flavor: You’ll enjoy a delicately sweet flavor with a lovely hint of vanilla. If our taste buds are anything alike, we’re confident these will be the tastiest angel food cupcakes you try.
- Ease: These cupcakes are completely made from scratch with just 7 ingredients. But we can’t achieve this perfection for free. We need to get our sugar superfine, sift and aerate dry ingredients, whip the egg whites, and in general, handle our batter with care. Because there’s a couple finicky steps, we call this an intermediate baking recipe.
Video Tutorial: How to Make Angel Food Cupcakes
Recipe Testing Angel Food Cupcakes: What Works & What Doesn’t
Prepared without any fat like butter, oil, or egg yolks, angel food cupcakes rely on specific ingredients and careful mixing methods.
- Superfine sugar. The first step is to pulse regular granulated sugar in a food processor, grinding it down into a superfine sugar. Larger sugar granules harshly cut into the angel food cake batter, deflating the egg whites in their path. Don’t sabotage your recipe from the beginning- it’s imperative to use superfine sugar.
- Use real cake flour. All-purpose flour produces a dense angel food cake- it will end up tasting like white bread. In a pinch, you can use this cake flour substitute but the results are more favorable if you use actual cake flour.
- Aeration time. There’s another essential step while you’ve got the food processor out. It’s called aerating the dry ingredients and it’s crucial to the outcome of your angel food cupcakes. Aerating (1) fluffs the dry ingredients up and (2) allows them to dissolve quicker and more easily into the egg whites. Both are important!
- Whipping the egg whites. Egg whites, a little water, and cream of tartar make the base of angel food cake. You’ll whip them, along with 1/2 cup of superfine sugar, until light and fluffy. Make sure there are no yolks hiding in the batter as their fat will prevent the egg whites from whipping properly. (You might remember that if you’ve ever tried French Macarons.)
- No chemical leaveners needed. You’ll notice that baking powder and baking soda are missing from the recipe. That’s not by mistake- the air in whipped egg whites give the cupcakes all their rise. (Just like chocolate soufflé.) Since we’re not leaning on a chemical leavener as a crutch, it’s important to handle that air with care so the cupcakes don’t deflate. Meaning… don’t overwork the batter as you add the dry ingredients.
- What does the cream of tartar do? It holds the air bubbles in place, ensuring that angel food cake’s batter maintains its fluff ball volume when baked. If you leave out the cream of tartar, the egg whites will coral-beachresortsharjah.com the water? It breaks up the sugar, so the cupcakes aren’t as sticky. Note: We don’t find water necessary in a larger angel food cake.
- Give the batter a break. As mentioned above, we don’t want to overwork the cake batter. We’ll put that into practice when we add the dry ingredients. (Don’t get nervous. I’m literally asking you to do less work.)
- Sifting is key. Sift the dry ingredients into the egg whites in parts, folding between each addition. Sift a little in, fold together, sift a little more in, fold together, etc. Dumping all the dry ingredients into the delicate egg whites will deflate them. If you haven’t caught on by now, the fluffier and puffier your angel food cake batter, the fluffier and puffier your angel food cupcakes.
- Spoon the batter. The batter is foamy (air!), so you can’t pour it into your cupcake liners. Instead, grab a spoon and spoon the batter into each cup filling about 3/4 full. The cupcakes only take about 18-20 minutes. The tops will be a very pale golden brown and will bounce back if you gently poke them.
Here’s a photo of the whipped egg white mixture:
Now sift in the dry ingredients in stages, gently folding together after each addition to make a foamy batter:
Angel Food Cupcake Quick Tips
We know that was a lot to take in under Recipe Testing just above. Here is a cheat sheet.
- use superfine sugar and real cake flour
- pulse the dry ingredients to aerate
- whip egg whites until fluffy
- sift the dry ingredients into the egg whites
- carefully fold the batter together
This photo speaks for itself where you can see the deflated and shriveled cupcake vs. the light and fluffy cupcake. Taking a few extra minutes to correctly prepare the recipe makes all the difference.
We use and recommend homemade whipped cream as the frosting. You don’t want anything to weigh down or take away from these light cupcakes. Something just as light – or even lighter – keeps the spotlight on the angel food cupcakes themselves.
You could also spoon lemon curd on top or serve them with strawberry topping sauce.
- Blender/Food Processor. You need a food processor or blender to make this recipe possible. My team and I always use and recommend this ninja blender.
- Fine Mesh Strainer. Remember that the sifting step is imperative. We use and love this fine mesh sieve. You can use a hand crank sifter if you have one, but we prefer using a mesh one.
- Egg separator. The more diverse your baking becomes, the more you’ll find yourself separating eggs (Pavlova, French Macarons, Banana Cream Pie, and Swiss Meringue Buttercream for example.) Eggs are a truly magical ingredient in baking because they can do so many things when whole and even more when separated. Anyway, this is our favorite separator.