Fall

Small Batch Angel Food Cupcakes

by:
January 16, 2018
Photo by weshook
Author Notes

This came about because my grandson wanted to cook something and he picked out vanilla pudding. It required 3 egg yolks, so while he was making pudding, I decided to bake something using the egg whites. I was going to make meringues, but he suggested angel food cupcakes--grandpa's favorite. It works out well for when you don't want too many temptations around, but you want a little bit of indulgence. dairy-free. —weshook

  • Makes 6
Ingredients
  • 3 eggwhites
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar (I like the fine baker's sugar, but regular will do)
  • 1/4 teaspoon vanilla
  • 1 drop almond extract
  • 1/4 cup flour (I just use unbleached all-purpose)
  • 1 pinch salt
In This Recipe
Directions
  1. preheat oven to 350 degrees.
  2. whip the eggwhites until foamy; then add the cream of tartar and continue whipping until soft peaks begin to form. sprinkle 1 tablespoon of sugar over the eggwhites and whip. repeat 3 times.
  3. fold in the vanilla and almond extracts.
  4. in a separate bowl, stir together remaining 1 tablespoon sugar, 1/4 cup flour and pinch of salt. one tablespoon at a time, fold this mixture into the eggwhite mixture.
  5. line a 6-muffin tin with cupcakes liners. spoon the batter into the cupcake liners, filling at least 2/3 full. I actually ended up with a smaller 7th cupcake. bake for 18 to 20 minutes, until the tops are nicely browned and they spring back when lightly touched.

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