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Print This Delicious and Healthy Angel Food Cupcakes Recipe

Angel Food Cupcake Recipe

Angel food cake is extremely delicate; the airy sponge melts in your mouth and tastes pleasantly of fresh eggs and sweet orange. So you don't want to top it with much; I would suggest the Marshmallow Creme Frosting with maybe a bunch of Mandarin Oranges on top.

1 3/4 cups Sugar
1/4 tsp Salt
1 cup Cake flour, sifted
12 Egg whites (the closer to room temp the better)
1/3 cup Warm water
1 tsp Orange extract, or extract or your choice
1 1/2 tsp Cream of tartar

Oven Temp ~ 350°
Baking Time ~ 10 -
Pan Type ~ 12 cup muffin pan
Preheat the oven, line muffin tin with paper cups.

In a food processor spin sugar about 2 minutes until it's superfine. Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.

In a large bowl use a balloon whisk to thoroughly combine egg whites, water, orange extract and cream of tartar. After 2 minutes switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into prepared cupcake pan.

Fill them 2/3 full. Bake Angel Food Cupcakes until done.

Angel Food Cupcake Secrets

The trick is to never grease your angel food cupcake pans.
The batter needs to be able to cling to the sides or it will fall flat.

Serves 12
Nutrition facts:
Serving Size 80 g
Calories 169
Calories from Fat 1
Total Fat 0.2g 0%
Cholesterol 0mg 0%
Sodium 106mg 4%
Total Carbohydrates 37.6g 13%
Sugars 29.4g
Protein 4.7g
Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 3%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!