{"id":38180,"date":"2021-10-14T09:46:46","date_gmt":"2021-10-14T14:46:46","guid":{"rendered":"https:\/\/www.dessertfortwo.com\/?p=38180"},"modified":"2022-05-18T11:39:48","modified_gmt":"2022-05-18T16:39:48","slug":"angel-food-cupcakes","status":"publish","type":"post","link":"https:\/\/www.dessertfortwo.com\/angel-food-cupcakes\/","title":{"rendered":"Angel Food Cupcakes"},"content":{"rendered":"\n

If you’re looking for the lightest and fluffiest cupcakes ever, these angel food cupcakes<\/strong> are it! They’re soft, tender, and have all the flavors of angel food cake, but in a small portion! If you have leftover egg whites and are looking for what to make, look no further!<\/em><\/p>\n\n\n\n

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Angel Food Cake Cupcakes<\/h2>\n\n\n\n

My love for angel food stems from my childhood. Angel food tube cakes from the grocery store seemed to always be around, especially at my Grandma’s house.  They came in a black plastic tube pan with a clear lid, and I could smell them as soon as I walked into the grocery store with my Mom.<\/p>\n\n\n\n

There is just something about the crisp sugar crust on the outside of angel food cake that is reminiscent of cotton candy, and what kid doesn’t love cotton candy? Speaking of cotton, when you bite into angel food cake, it’s like a soft, cotton-y sweet cake with the airy texture of a cloud. If it sounds like I’m describing my dream dessert, it’s because I am. Hold the chocolate, I want an angel food cupcakes on my birthday, every year from now on.<\/p>\n\n\n\n

The major benefit of turning angel food cake into cupcakes is that you get a better crust to cake ratio. In my opinion, the outer crust is the best part, with its crisp, sweet bite. But do no worry: the inside of these angel food cupcakes is still soft and airy, as it should be. Biting through a delicate crackle-like sugar crust into a soft-as-a-cloud cake should be something everyone experiences at least once in life.<\/p>\n\n\n\n

To be honest, I make these plain without frosting quite often, especially when I have leftover egg whites and I’m looking through my ways to use egg whites<\/strong><\/span><\/a> list. The whipped cream frosting with fresh berries is just a way to dress them up for company. They’re super pretty and festive for anything from a Spring party to a holiday gathering when they’re decorated. But they’re so good, that they hardly need to be decorated!<\/p>\n\n\n\n

Does this recipe really not having any baking soda or baking powder?<\/h3>\n\n\n\n

After a quick scan of the ingredient list below, you might be wondering if I forgot something. This recipe lacks any kind of powdered leavener, like baking soda or baking powder. For angel food cake, the eggs act as the lifting agent, which is why we spend so much time beating air into them. And that it also why we are so careful when folding in the dry ingredients to prevent deflating that air. Just trust that the egg white structure, when bolstered with cream or tartar, will hold the cake together.<\/p>\n\n\n\n

Ingredients<\/span>:<\/h2>\n\n\n\n