Small Batch Angel Food Cupcakes

By srumbel

Looking for a recipe to use up leftover egg whites? These Small Batch Angel Food Cupcakes from scratch use 2 egg whites and doesn’t require a special tube cake pan to make them.
from chocolatemoosey.com

Ingredients

• 1/4 1/4 2 cup + 2 tablespoons granulated sugar
• 1/4 1/4 1/4 cup all-purpose flour
• 2 2 2 egg whites, room temperature
• 1 1 1 teaspoon white distilled vinegar or fresh lemon juice
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1/8 1/8 1/8 teaspoon salt
• Homemade Whipped Cream
• 1/4 1/4 1/4 cup heavy whipping cream, cold
• 1 1 1 tablespoon powdered sugar
• 1/4 1/4 1/4 teaspoon vanilla
• 6-7 6-7 6-7 fresh raspberries

Details

Preparation time 30mins
Cooking time 46mins

Preparation

Step 1

Preheat oven to 350F. Line a cupcake pan with 6-7 paper liners.

In a small bowl, sift together flour and 2 tablespoons sugar.

In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat egg whites until foamy, about 1 minute. Add vinegar, vanilla, and salt.

Gradually beat in the remaining 1/4 cup sugar. Then continue beating on high speed until stiff peaks form, about 4-5 minutes (when you pull the beaters straight up, peaks will form but not fall over).

Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.

Fill paper liners all the way to the top (they won't rise much).

Bake for 16-18 minutes or until golden brown and tops spring back when touched. Cool completely.

For the whipped cream: In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over). Frost cupcakes with whipped cream and top with raspberries.

Makes 6-7 cupcakes