
Angel Cupcakes Recipe
Food with Style
6 servings
20 minutes
18 minutes
Indulge in the light and airy goodness of Angel Food Cupcakes, a perfect dessert idea for any occasion! These delightful treats combine simple ingredients to create a heavenly experience. With only a few easy dessert recipes to follow, you'll soon master this fluffy cupcake that melts in your mouth. Whether you're hosting a gathering or craving something sweet, these cupcakes are the ideal choice. Serve them topped with whipped mascarpone cream and fresh berries for a refreshing finish. Explore this amazing recipe and let your creativity shine in the kitchen! Discover more dessert recipes and unleash the joy of baking today! 🧁🤍
Ingredients
- - 3 egg whites (90 g)
- - 60 g granulated sugar
- - 30 g powdered sugar
- - 30 g all-purpose flour, sifted
- - 1/4 teaspoon salt
- - 1 teaspoon vanilla extract
- - 1 teaspoon lemon juice
- - Fresh fruits (e.g., berries) for garnish
- - 200 ml heavy cream
- - 50 g mascarpone
- - 30 g powdered sugar (for the cream)
Directions
- Preheat the oven to 175°C (350°F) with top and bottom heat, and line a muffin tin with paper liners.
- Place the egg whites in a clean, grease-free bowl and begin beating them with a hand mixer on medium speed. Once the egg whites become foamy, add the lemon juice and salt.
- Gradually add the granulated sugar into the foamy egg whites while continuing to beat, until the mixture forms stiff, glossy peaks.
- Gently fold the sifted flour and powdered sugar into the egg white mixture until everything is evenly combined. Be careful not to deflate the mixture.
- Divide the batter evenly among the 6 muffin cups. The cups should be filled to the top, as the batter does not rise significantly.
- Bake the cupcakes in the preheated oven for about 15–18 minutes, until they are lightly golden and spring back when gently pressed. Remove from the oven and let them cool completely.
- While the cupcakes are cooling, whip the heavy cream with mascarpone and powdered sugar until stiff peaks form.
- Whip the heavy cream with mascarpone and powdered sugar until stiff peaks form.
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