Angel Food Cupcake Recipes
1 3/4 cups
1/4 tsp
1 cup
12
1/3 cup
1 tsp
1 1/2 tsp |
Sugar
Salt
Cake flour, sifted
Egg whites (the closer to room temp the better)
Warm water
Orange extract, or extract or your choice
Cream of tartar |
|
Oven Temp ~ 350°
Baking Time ~ 10 - 15 Min.
Pan Type ~ 12 cup muffin pan |
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.