Baking a Fluffy Batch of Angel Cake Cupcakes
The key to these cupcakes lies in the careful handling of egg whites and the gentle folding of ingredients to maintain the airiness that gives signature lightness. We’ll start by whipping egg whites to stiff peaks, carefully incorporating a mixture of sugar and flour, and then baking the cupcakes until they’re golden and springy. Topped with a cloud of homemade whipped cream, these cupcakes are sure to impress with their delicate flavor and heavenly texture.
- 3/4 cups granulated sugar
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 6 large egg whites
- 1 tablespoon warm water
- 3/4 teaspoons cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional, for a subtle nutty flavor)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat the Oven
Start by preheating your oven to 325°F (165°C). Line a muffin pan with 12-14 cupcake liners.
- Prepare the Sugar and Dry Ingredients
Take granulated sugar and process it in a food processor for about a minute until it's fine and almost powdery. This helps the sugar blend seamlessly into the batter.
Set aside ½ cup of this processed sugar for later use.
In a large bowl, sift together the remaining ¼ cup of fine sugar, cake flour, and salt. Whisk to ensure everything is well combined.
- Whip the Egg Whites
In a clean, grease-free mixing bowl, add egg whites and warm water. Begin beating on low speed until the mixture becomes frothy.
Add cream of tartar and increase the speed to medium. Continue beating while gradually adding the reserved ½ cup of fine sugar, one tablespoon at a time. This slow addition helps stabilize the meringue.
Once all the sugar is incorporated, increase the speed to medium-high and beat until stiff peaks form. The meringue should be glossy and hold its shape well when you lift the beaters. Add vanilla extract and almond extract (if using), and beat just until combined.
- Incorporate the Dry Ingredients
Sift a quarter of the flour mixture over the whipped egg whites. Gently fold it in with a spatula, being careful not to deflate the meringue. Repeat this process in three more additions, folding just until no streaks of flour remain.
- Fill and Bake the Cupcakes
Using a spoon or spatula, carefully fill each cupcake liner to the top with batter. The batter will be quite airy and light, so gently smooth the tops if needed.
Bake in the preheated oven for 25-30 minutes or until the cupcakes are golden brown on top and firm to the touch. Avoid opening the oven door too often to prevent the cupcakes from collapsing.
Once baked, allow the cupcakes to cool completely in the pan. This helps them retain their structure.
- Prepare the Whipped Cream Topping
In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
Beat on medium-high speed until stiff peaks form. The whipped cream should be smooth and hold its shape well.
- Frost and Serve
Once the angel cake cupcakes have cooled completely, pipe or dollop the whipped cream on top of each one. You can garnish with fresh berries or a sprinkle of powdered sugar if desired.
Serve immediately for the best texture and flavor. If not serving right away, store the cupcakes in an airtight container at room temperature without the whipped cream topping, and add the topping just before serving.
- Running the sugar through a food processor helps it dissolve quickly into the egg whites, resulting in a smoother, lighter texture for the cupcakes.
- Be gentle when folding the dry ingredients into the meringue. Over-mixing can deflate the batter, leading to denser cupcakes.
- Let the cupcakes cool completely in the pan before removing them. This helps them maintain their shape and prevents sinking.
Have Fun Baking!