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Angel Food Cupcakes


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


  • 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


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.

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