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Angel Food Cupcakes

Caroline Schliep
Recipe by Caroline Schliep

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  • Prep 15 mins
  • Total 35 mins
  • Medium
  • Serves 12

Angel food cake is one of those retro bakes that always remains a classic! It is so versatile, and the delicate fluffy cake texture goes so well with fresh fruit and whipped cream. These cupcakes are perfect to share at a gathering with family or friends.

TIP: If you wish to make a cake, transfer the batter to a small bunt pan and bake for 25 minutes.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

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Strawberry Topping

  • 1 pound strawberries, stems removed, sliced
  • 1 tablespoon granulated sugar

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar

Batter

  • 3/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 cup cake flour
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt
  • 6 egg whites
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract

Utensils

  • 12 Cup Muffin Pan
  • Two Small Bowls
  • 2 Large Bowls
  • Step 1

    In a small bowl, start preparing the strawberry topping. Add the sliced strawberries, sprinkle with sugar, and toss to combine. Cover the bowl with plastic wrap and place in the refrigerator to marinate.

  • Step 2

    Assemble the hand mixer attachment on the power base, then install the whisk.

  • Step 3

    In a large bowl, start preparing the whipped cream. Add the heavy cream and confectioner’s sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until stiff peaks form, about 1 to 2 minutes. Transfer the whipped cream to a piping bag and place in the refrigerator to chill.

  • Step 4

    Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.

  • Step 5

    In a small bowl, start preparing the cupcake batter. Sift together half the sugar (1/4 cup plus 3 tablespoons), flour, cream of tartar, and salt. Set aside.

  • Step 6

    In a large bowl, add the remaining sugar, egg whites, water, and vanilla extract. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until medium peaks form, about 2 minutes.

  • Step 7

    Add 1/3 of the prepared sugar and flour mixture to the egg whites. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until fully combined. Repeat until all the sugar and flour mixture has been added. Transfer the batter to the prepared muffin tin and fill to the top.

  • Step 8

    Place the muffin tin in the oven and bake until lightly browned or until a toothpick will come out clean after being inserted in the center of a cupcake, about 18 to 20 minutes.

  • Step 9

    Remove cupcakes from the oven and allow to cool completely. The cupcakes will fall a bit as they cool. When the cupcakes are cooled, top with prepared whipped cream and marinated strawberries.