Angel Food Cupcake Recipes

 Preheat oven, line muffin tin with paper cups.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the 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 a prepared muffin pan.

Fill them 2/3 full. Bake until done.

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