Angel Food Cupcakes
These angel food cupcakes are a mini version of the traditional cake and impossibly light and airy, a tasty dessert that’s a total crowd pleaser.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
For the cupcakes
- 8 egg whites (from large eggs)
- 2 tablespoons powdered sugar
- 2/3 cup cake flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon orange extract
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1/2 cup granulated sugar
For the topping
- Golden and Delicate Maple Cream, for spreading OR Homemade Whipped Cream or Yogurt Whipped Cream
- 6 ounces raspberries
Instructions
- Preheat the oven to 325°F. Lightly grease a muffin pan with baking spray. On a counter, set two bowls apart the width of the muffin pan, then test setting the muffin pan upside down and on top of the bowls (this will be used for cooling the cupcakes after baking).
- Separate the egg whites and let them stand to come to room temperature.
- In a medium bowl, whisk together the powdered sugar and cake flour.
- In the bowl of a stand mixer, mix the egg whites, water, orange extract, maple syrup and cream of tartar. (You can also use a large non-reactive bowl and a hand mixer.) Mix on low speed until the mixture is foamy, then turn up to medium speed and gradually begin to add the granulated sugar, about 1 tablespoon at a time, over a period of 2 to 3 minutes. After all the sugar is added, turn up the speed to high and beat until medium peaks form, about 2 to 3 minutes. The mixture should be modestly glossy and the tips of peaks formed when you dip your finger into the mixture should flop over a bit.
- Remove the bowl from the mixer, and using a fine mesh strainer, sift in half of the dry ingredients. Gently fold the dry ingredients into the egg mixture with a spatula. Then sift and fold in the remaining dry ingredients.
- Using a 1/2 cup measure and a spatula, spoon the batter into 12 muffin cups. The batter is very fluffy and will rise significantly over the top of the muffin tin. If desired, gently smooth out the tops of the cupcakes, taking care not to deflate the airy batter.
- Bake for about 20 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean. Remove the tin from the oven and allow to cool in the pan for 5 minutes. Then, set the pan upside down between the two bowls until fully cooled, about 45 minutes.
- When ready to serve, remove the cakes from the pan (you may need to use a sharp knife to release the edges from the pan). Spread the top of each cupcake with a very thin layer of maple cream. Slice raspberries in half, then place them cut side down on the top of the iced angel food cupcakes. Serve immediately. (The cakes are best eaten the day of baking. If desired, you can bake and freeze the cakes by wrapping them in plastic wrap and placing in a sealed plastic bag; however, this can slightly deflate the cakes. We tried this and they tasted nearly as good after freezing; however, eating the day of is the preferred option.)