Angel Food Cupcakes
Yield: 12 servings
These Angel Food Cupcakes have a light texture and are subtly flavored with vanilla and almond. The mini chocolate chips are a fun twist on angel food cake (leave them out if you like) - and everyone LOVES the creamy, vanilla pudding-infused whipped cream frosting!
Ingredients
Angel Food Cupcakes
- ¾ cup powdered sugar
- ½ cup cake flour
- ¾ cup egg whites (you'll need about 6 large eggs to measure ¾ cup of egg whites)
- ¾ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ⅛ teaspoon kosher salt
- ½ cup mini chocolate chips
Whipped Cream Frosting
- 1½ cups heavy whipping cream
- 2 teaspoons instant dry vanilla pudding mix (I use Jell-O Vanilla Instant Pudding & Pie Filling Mix)
- ¼ cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
Angel Food Cupcakes
- Move oven rack to lowest position and preheat oven to 375° F. Line a regular cupcake pan with 12 paper liners and set aside.
- In a medium bowl, whisk together powdered sugar and cake flour; set aside.
- In the bowl of a stand mixer, beat egg whites and cream of tartar on medium speed until foamy. Make sure the bowl and beaters are very clean and dry and that there are no egg yolks present, as even a bit of water, grease, or egg yolk will prevent egg whites from beating properly. Beat in granulated sugar on high speed, 1 tablespoon at a time, mixing for about 15 seconds with each addition. Add vanilla, almond extract, and salt with the last addition of sugar. Continue beating until stiff peaks form - the mixture should be voluminous, thick, and glossy. Now you have meringue!
- Sprinkle about 1/3 of the sugar/flour mixture over the meringue and gently fold with a clean, dry spatula until just incorporated. Fold as little as possible; over-folding breaks down the egg whites and can result in compact cake. Repeat with another 1/3 of the powdered sugar/flour mixture. Finish by folding in the remaining 1/3 of the sugar/flour mixture along with the mini chocolate chips, altogether.
- Divide batter evenly into prepared cupcake liners, filling to the very top of each liner. The batter will rise up a bit during baking, but the cupcakes will shrink back as they cool.
- Bake 15 to 20 minutes, or until the tops are lightly golden and spring back when lightly touched.
- Remove pan from oven and let cupcakes cool completely in the pan. Once cooled, carefully remove the cupcakes - they will be light and tender.
Whipped Cream Frosting
- It helps to start with a chilled bowl and whisk attachment - even 15 minutes in the fridge helps! In the bowl of a stand mixer, with the whisk attachment, whip the cream, dry pudding mix, and powdered sugar until it's just stiff. Add vanilla and mix just to combine.
- Dollop or pipe frosting onto cupcakes. Add a few fresh berries if you like. Serve immediately. Or cover and refrigerate until ready to serve.
Notes
- Cupcake liners: The paper liners are essential; they give the airy cupcake batter something to hold onto as it rises. Do not grease/spray the liners.
- Clean, dry bowl & beaters: This is so important that I also included it in the recipe instructions. Make sure the bowl and beaters are very clean and dry and that there are no egg yolks present, as even a bit of water, grease, or egg yolk will prevent egg whites from beating properly.
- Measure flour correctly: Adding too much flour will give you dry, dense cupcakes. First fluff the flour with a spoon, then sprinkle it into your measuring cup and use the flat side of a butter knife to level it off.
- Storing un-frosted cupcakes: Store un-frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Whipped cream frosting: Add the frosting to the cupcakes only just before serving, or plan to refrigerate them if making ahead of time.
- Storing frosted cupcakes: Because of the cream in the frosting, frosted cupcakes need to be stored in the refrigerator. Place them in an airtight container, in the fridge, for up to 3 days.
- To serve: The paper cupcake liners are also essential when it comes to serving time. The liners are still supporting the cupcakes' form, so leave the wrappers on.
Nutrition Information:
Serving: 1 Calories: 134kcal Carbohydrates: 30g Protein: 3g Sodium: 58mg Sugar: 23g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.