Servings
Units
Prep Time
20 minutes
Cook Time
18 minutes
Ingredients
- For the Cupcakes
- For the Cream
Directions
- For Cupcakes
-
1
Preheat the oven to 175°C (350°F) with top and bottom heat, and line a muffin tin with paper liners.

-
2
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.

-
3
Gradually add the granulated sugar into the foamy egg whites while continuing to beat, until the mixture forms stiff, glossy peaks.

-
4
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.

-
5
Divide the batter evenly among the 6 muffin cups. The cups should be filled to the top, as the batter does not rise significantly.

-
6
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.

-
7
While the cupcakes are cooling, whip the heavy cream with mascarpone and powdered sugar until stiff peaks form.

-
8
Whip the heavy cream with mascarpone and powdered sugar until stiff peaks form.

Video
Angel Cupcakes Questions
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