Angel Food Cupcakes

Angel food cake is probably one of my favorite cakes ever. Probably because I rarely have it. I don't buy bakery goods and finally bought a tube pan a few months ago from the thrift store for $2. Still haven't attempted the actual tube cake, but if you don't want to deal with the hassle of letting it cool upside down, twisting the pan, etc, try it in cupcake form. Much easier to serve plus no frosting is needed. All you need is lemon zest.

Angel Food Cupcakes


Looks so plain but tastes oh so good!

3/4 cup sugar, divided
1/2 cup cake flour (click here for substitution)
5 egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a small bowl, sift together flour and 1/4 cup sugar.

3. In a large bowl, beat egg whites until foamy, about 1-2 minutes. Add cream of tartar and salt. Gradually add in the remaining 1/2 cup of sugar, beating on high speed the egg whites to soft peaks. Gently fold in vanilla and lemon zest. Then fold in flour mixture, adding it in two or three additions.

4. Fill muffin cups pretty full. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. They are also lightly sticky. Cool on a wire rack.

Makes 12 cupcakes.

Source: Two Peas and Their Pod