1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Angel Food Cupcakes

By

Angel Food Cupcakes

Angel Food Cupcakes ----- Large Picture of Angel Food Cupcakes

Angel Food Cupcakes Image © Diana Rattray
Top these cupcakes with fat-free or low fat whipped topping or a homemade fat-free fluffy frosting.
Large Picture of Angel Food Cupcakes

Ingredients:

  • 1/2 cup cake flour
  • 2/3 cup powdered sugar
  • 6 large egg whites (about 3/4 cup plus 2 tablespoons)
  • 1/8 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 3 teaspoons finely grated orange zest
  • 1/2 teaspoon vanilla

Preparation:

Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.

Sift the flour and powdered sugar together 3 times; set aside.

In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.

With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.

Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
Frost with Orange Frosting or a fat-free Fluffy Frosting.

Related Cake and Dessert Recipes
Tropical Chiffon Cake
Golden Sponge Cake
Pineapple Angel Cake
Chocolate Angel Cake
Peppermint Angel Food Cake
Angel Food Cake I
Angel Food Cake II
Sponge Cake, Lemon or Orange
Lemon Chiffon Cake
Sponge Cake Roll
Tropical Chiffon Cake
Ambrosia Angel Cake
Sponge Cake with Fruited Topping
Brown Sugar Angel Food Cake
Angel Dessert
Burnt Sugar Angel Cake
Easy Chocolate Filled Angel Food Cake
Tropical Chiffon Cake


Cake Recipes
Frosting Recipes
Pound Cakes
Sponge Cakes
Angel Food Cakes

©2014 About.com. All rights reserved.