Raspberry Swirl Angel Food Cupcakes – a delicious recipe with Egg Whites, Cream Of Tartar, Salt, Sugar, Vanilla, Almond Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: It takes about 12 to 14 large eggs to produce 1 1/2 cups egg whites.
2
Preheat oven to 350F. Line 2 muffin tins with liners. Set aside.
3
Pour egg whites into the bowl of a stand mixer along with cream of tartar and salt. Whip several minutes until soft peaks form. Increase speed to high and gradually add sugar, 2 tablespoons at a time. Whip until stiff peaks form. Beat in vanilla and almond extracts.
4
Sift flour and confectioner's sugar into a separate bowl. Then sift flour mixture into egg white mixture, 1/3 at a time, carefully folding into the batter after each addition. Do not over mix or deflate the egg whites.
5
Pour the seedless raspberry jam into a small bowl, whisk for a few minutes until liquid. Add into the batter and gently swirl. Use an ice cream scoop to scoop batter into muffin tins. Bake for 8 to 10 minutes, until the tops are just browned. Let cool.
436
kcal
Calories
12
g
Fat
74
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-2/3 cup Egg Whites (See Note), 1-1/2 teaspoon Cream Of Tartar, 1/2 teaspoons Salt, 1-1/4 cup Sugar, and more.
Yes, Raspberry Swirl Angel Food Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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