Angel Food Cake Cupcakes

Light and luscious, these individual angel food cupcakes are perfect for buffets and parties.

Nutritional Information

3/4 cup / 175 g: Naturegg Simply Egg Whites, at room temperature, well shaken
1/2 tsp / 2 ml: each cream of tartar and vanilla extract
1/4 tsp / 1 ml: salt
3/4 cup / 175 ml: granulated sugar, divided
1/2 cup / 125 ml: cake and pastry flour

Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with large paper liners. Place the egg whites, cream of tartar, vanilla and salt in a large, nonreactive bowl. Use an electric mixer on high to beat the egg whites until foamy; still beating, gradually add 1/2 cup (125 mL) of the sugar, one spoonful at a time, until stiff peaks form.
Whisk the flour with the remaining sugar. Gently fold the flour mixture into the beaten egg whites. Spoon batter into prepared cups and smooth tops. Tap the bottom of the pan on the counter to remove air bubbles.
Bake for 20 to 25 minutes or until golden and the tops spring back when lightly touched. Transfer the pan to a cooling rack; cool completely. Run a thin knife around the edge of each cupcake to release.

Garnish cupcakes with whipped cream and fresh, seasonal berries.
For chocolate angel food cupcakes, replace 2 tbsp (30 mL) of the cake and pastry flour with unsweetened cocoa.
To make larger cupcakes, use a lined, jumbo, 6-cup muffin pan and bake for an additional 5 to 10 minutes.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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For a new twist on French toast, replace shell eggs with Simply Egg Whites, and top with Greek yogurt and fruit.