Making angel food cupcakes is all about whipping the egg whites correctly. If you can master the egg whipping lingo (soft peaks, firm peaks, fold, foamy, curl), you can create beautiful angel food cupcakes. Don't worry - I'll walk you through it. It's easier than you might think.
Angel Food Cupcakes
1 cup cake flour 1 1/2 teaspoons cream of tartar
1 1/4 cups sugar 2 teaspoons fresh lemon juice
1/4 teaspoon salt 1 teaspoon lemon zest
1 1/4 cups egg whites (about 8) 1 teaspoon vanilla
Combine flour, 1 c. sugar and salt. Beat egg whites on medium until foamy. Egg whites are foamy when they start to get bubbly and turn more opaque.
Stir in lemon juice, zest and vanilla.
Sift in 1/4 of flour and fold in. Use the spatula to carefully lift the mixture from the bottom to incorporate the dry ingredients. If you stir to aggressively, you will deflate the air in the egg whites and your cakes will be dense instead of light and airy.
Repeat 3 more times.
Bake mini bundt cakes for 16 minutes.
Cool on wire racks.
Voila - now you're an egg beating expert. These little cakes are really good with fresh fruit or whipped cream or yogurt spooned over the top.
Like my page on facebook.
Follow me on Instagram