Once upon a time I made Angel Food Cake. And it was delectable and not nearly as difficult as I imagined. So I decided to make them in cupcake form. Because anything miniature is infinitely cuter.
Within one week at work we had a retirement party for two of our radiology nurses (a combined 84 years of nursing at our hospital!), a coworker’s birthday, and my going away party. Aka a whole lotta treats.
I made a Honey Yogurt Fruit Dip for one of the parties and had leftover berries, so I figured Angel Food Cake was the natural pairing. Plus it’s kind of a lighter dessert that no one feels guilty eating. And it’s delicious.
Then I decided that Angel Food Cake would be too messy at work with all that cutting involved… (play along with me, I was lazy), so I figured I would do cupcakes instead. And I was pleasantly surprised with the result!
I simply used my Angel Food Cake recipe, separated it into the cupcake tins, baked a little bit shorter and voila! Angel Food Cake Cupcakes.
I recommend referencing the original Angel Food Cake post if you’ve never made these from scratch before, just because I have a few extra tips and hints involved. But I promise these are easy! And light and fluffy and delicious and irresistible. Pretty much a spring staple with all these fresh berries around.
If you’ve been following my cross country adventure you’ll see that my mom and I made it to Monroe, Louisiana this week! I’m excited to share more of that road trip with you later, but until then…these cupcakes!
Angel Food Cake Cupcakes (adapted from Angel Food Cake)
- 1 c cake flour
- 3/4 c powdered sugar
- 1/4 tsp salt
- 10 egg whites (room temperature)
- 1 1/2 tsp cream of tartar
- 3/4 c granulated sugar
- 1/4 tsp vanilla
- In mixing bowl, whisk together cake flour, powdered sugar and salt. Set aside.
- Beat egg whites in electric mixer until frothy, then add cream of tartar. Continue to beat on medium-high until firm (not stiff) peaks form.
- Slowly mix in the granulated sugar, a little at a time, combining completely between each addition.
- Add the vanilla and beat on high until all is combined.
- Fold the dry ingredients into the egg mixture by hand, gently, until incorporated.
- Pour into lined cupcake tins.
- Bake at 350 for 15-20 minutes, until tops are golden brown.
- Remove and let cool on wire rack.
- Top with desired frosting or a fresh berry compote.