Small Batch Angel Food Cupcakes – a delicious recipe with eggwhites, cream of tartar, sugar, vanilla, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 350 degrees.
2
whip the eggwhites until foamy; then add the cream of tartar and continue whipping until soft peaks begin to form. sprinkle 1 tablespoon of sugar over the eggwhites and whip. repeat 3 times.
3
fold in the vanilla and almond extracts.
4
in a separate bowl, stir together remaining 1 tablespoon sugar, 1/4 cup flour and pinch of salt. one tablespoon at a time, fold this mixture into the eggwhite mixture.
5
line a 6-muffin tin with cupcakes liners. spoon the batter into the cupcake liners, filling at least 2/3 full. I actually ended up with a smaller 7th cupcake. bake for 18 to 20 minutes, until the tops are nicely browned and they spring back when lightly touched.
354
kcal
Calories
20
g
Fat
31
g
Carbs
16
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 7 ingredients. The key ingredients include: 3 eggwhites, 1/4 teaspoon cream of tartar, 5 tablespoons sugar (I like the fine baker's sugar, but regular will do), 1/4 teaspoon vanilla, and more.
Yes, Small Batch 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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