This recipe for small-batch Angel Food Cupcakes will make six dreamy marshmallowy cupcakes perfect for a light dessert.
We’re nearly two full weeks into January. How is your healthy eating going? Is the December bloat beginning to fade away?
Do you need some cupcakes now?
I dooooooooooooooo.
Don’t get me wrong, I really do love the fresh, healthy feeling of January. I love that it’s a great chance to check back in with your eating habits, and healthy food can absolutely be delicious food, so I’m not exactly suffering over here, but sometimes a girl just really needs a cupcake.
And you know I like my decadent cupcakes, but (fab) heavy things, like my Tagalong Cupcakes or Brooklyn Blackout Cupcakes feel a little excessive for mid-January, so I thought now would be a good time to break out something a little lighter: small-batch Angel Food Cupcakes!
Would you believe that I grew up thinking I didn’t like angel food cake? Turns out I just didn’t like whatever it is they sell at the grocery store that they call angel food cake. The first time I made the real thing, I was floored. The texture is nothing like the store-bought stuff. It’s so light and tasty, like eating a marshmallow spun into a cloud.
This small-batch recipe will make a half dozen angel food cupcakes that come in at about 40 calories each. You can absolutely enjoy these cute little cupcakes by themselves, but if you add a little whipped cream and chopped fruit, even better.
If you’re looking for a light dessert, these are a perfect way to add some cupcakes to your January.
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Small-batch Angel Food Cupcakes
Ingredients
Special Equipment
- Hand-held Electric Mixer
Angel Food Cupcakes
- 5 tablespoons granulated sugar divided
- 3 tablespoons (21g) cake flour
- Pinch of salt
- 2 large egg whites at room temperature
- 1 1/2 teaspoon warm water
- 1/8 teaspoon vanilla extract or a couple drops of almond extract
- 1/4 teaspoon cream of tartar
Serve With
- Whipped cream
- Strawberries, blueberries, or blackberries
Instructions
- Preheat your oven to 350°F and line cupcake pan with 6 liners.
- Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
- In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
- Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
- Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
- Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!
Notes
Adapted From Cooking Classy
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Patricia says
I can’t eat wheat flour so I tried cassava flour. Don’t do it. Epic fail! It’s too bad because I really wanted something light and fluffy for a change. Your recipe sounds so delicious and I’m happy so many people can enjoy them.
Tracy says
Bummer to hear!! Thanks for reporting back so other people don’t make the same attempt!
Eva says
I made these today and they were sooooooo delicious! I made them using only 3 tbsp sugar in the cake and then added a little to the whipped cream and they turned out perfectly sweet but not too much, they were great! They came in at about 56 calories each including the whipped cream! I topped each with some fresh berries ( a few blueberries, blackberries, diced strawberries, etc. ) thanks so much for the recipient satisfied my sweet tooth without setting me back 3 – 400 cals like most desserts! Perfect for spring time!
Hazel says
Far and away the best cupcakes I have ever made ( and tasted) They are as light as a decorated cupcake is pretty. Whipped cream is the perfect topping . Thank you sooo much!
Jeannie says
Wow! These are amazing, Tracy! I slathered them with homemade whipped cream and macerated strawberries. You’d pay 6-7 dollars for that dessert in a restaurant!
Thank you!
Jeannie
Tracy says
So glad you enjoyed them, Jeannie, and I love the idea of using macerated strawberries!!!
genie says
i don’t know what i did wrong but it came out SO EGGY! it just tasted like sweet egg..and the cake deflated so much for me. (i overcooked it a bit that could be why..) everyone seemed to have a great experience so this must be my mistakes. do you know what my mistake could be though? i used almond extract and i was a bit unsure on how much i should put, that may have altered the recipe perhaps.
Tracy says
Hi, Genie, sorry to hear these didn’t work out for you! Did you by any chance use whole eggs in these? I ask because that eggy flavor is usually associated with the yolk and these should be made with only the whites.
If you did just use whites, it’s odd that they had an eggy flavor. I might try with a different batch of eggs. To keep them from deflating, you’ll want to whip the whites until they are truly white and glossy, and when you lift the beaters out, the whites should form peaks that stand up and then curl at the tips. Then be really gentle when folding in the flour mixture so you don’t deflate the eggs. Almond extract shouldn’t have altered the recipe much unless you put a ton in. You want just a couple drops, an 1/8 of a teaspoon at the very most since it’s so strong and these have such a delicate flavor.
Hope that helps and let me know if you have any other questions.
genie says
thank you so much for your reply! i saw these wonderful reviews so i knew it had to be just me! i’ll definitely try this recipe again and keep this in mind! (also i believe i put about two times the amount of almond extract you recommended, i definitely know why the flavor was off now :D!!)
Tracy says
Let me know how they turn out, and feel free to email me if you need more help troubleshooting! ( tracy@bakingmischief.com )
Aimee says
Do these turn out the same if you double or triple the recipe?
Tracy says
Yes. That will work just fine.
Darla says
ABSOLUTELY amazing! Thank you so much for this small batch recipe!! Light, fluffy and oh so delicious — and so easy to make. <3
Tracy says
SO glad you enjoyed them, Darla!!