OK, I have to give myself a pat on the back for this one! I am an easy-peasy baker so when I found out to make this angel food recipe I would have to sift, separate egg whites, carefully combine, and sift some more I had serious doubts if I could pull this off! It was a lot more work than I am accustomed to but well worth it. My angel food cupcakes came out light and airy and of course delicious! Also, I made these cupcakes because I don’t own a tube pan and I only had 8 eggs so I cut the original recipe I have in half. This recipe will make 12 regular sized cupcakes.
- 6 egg whites
- 1/2 TBSP vanilla extract (orange extract would work too)
- 1 tsp cream of tartar
- 1/8 tsp salt
- 1/2 tsp xanthan gum
- 1/2 cup sugar
- 1/2 cup cake/pastry flour GF (I used Sun Flour Mills Pastry Flour)
- 1/2 cup powdered sugar
- Put your egg whites in a bowl and let stand at room temp for at least 30 minutes. (Fresher eggs work best b/c they separate easier.)
- Preheat oven to 325.
- Sift powdered sugar, xanthan gum and cake/pastry flour together and set aside.
- Combine egg whites, vanilla extract, and cream of tartar in a large bowl with a whisk on high speed.
- Gradually add sugar to egg white mixture, beating continuously at medium speed. Beat until all sugar is dissolved and stiff peaks form.
- Sift about 1/4 cup of flour mix to cover top of the foam and fold gently using a spatula. Continue adding about 1/4 cup at a time until all mixed in. *if you add flour all at once the cake will be flat and not airy & fluffy.
- Carefully spoon 1/4 cup of mixture into a paper lined muffin cup.
- Cut through each cupcake batter with a knife to help remove air pockets.
- Bake for 25-35 minutes or until golden brown and toothpick comes out clean.
- Cool completely before adding icing and toppings. I used store bought white whipped icing (gluten free) and strawberries to top my cupcakes.
This recipe was shared on the following: Gluten Free Tuesday, All Gluten Free Desserts, Gluten Free Recipe Round-Up, Gluten Free Fridays, Allergy-Free Wednesdays, Gluten-free Wednesdays
momgfnoms says
September 20, 2013 at 9:05 amThese look and sound fabulous! I can’t wait to try them! Thanks for sharing, found you on the #glutenfreefridays link up.
Laurie says
September 20, 2013 at 11:10 amFound you through Gluten Free Fridays. These look delightful. I will have to try them with stevia and see how they come out.
Amber says
September 21, 2013 at 10:16 amThey are delightful! Thanks Laurie for stopping by!
mindy cole says
October 14, 2013 at 8:53 amThese look amazing and I really like that they are Gluten free
Shelly says
December 15, 2013 at 8:40 amwould any gluten free flour combo work? as well how many cupcakes does it make?
thanks
Amber says
December 16, 2013 at 8:35 amShelly, I am not sure. I think if it is a flour combo you use for cakes then it should be fine. Hope it works out! Let me know.
Kelcie says
May 26, 2014 at 4:17 pmthe ingredients list calls for salt but there is no salt mentioned in the directions! Where does that come into the recipe? And I am making them right now. I used my stand up mixer and filled each muffin liner (12 total) with 1/4 c of the batter and I didn’t even use half the batter! The batter is very meringue like. Is that right? I never made an angel food before going gluten free so I have nothing to compare with!
Amber says
May 26, 2014 at 6:40 pmSorry, it should read Combine egg whites, vanilla extract, SALT and cream of tartar in a large bowl with a whisk on high speed. The batter should be meringue like but when you the fold in the flour mixture it reduces. Cutting through the batter with a knife will remove air pockets. Hope this helps.
PassTheKnife says
June 10, 2014 at 12:44 pmI love the simple, clean presentation. I can tell just by the picture that they are fluffy and moist! Great job!
dominiquelily says
June 22, 2014 at 7:21 amSo excited to try making these! They look lush!
Domi x
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Susannah says
February 12, 2015 at 12:47 pmThese look delicious!! Quick question – I’m making them tonight, but do I really need the paper liners? If I were making a cake, the pan wouldn’t be greased, so wondered if I could skip them for cupcake size. Thanks so much!! I can’t wait to sink my teeth into one of these delights!
rays of bliss says
February 12, 2015 at 1:40 pmSusannah, if you want to not use a liner I would grease and maybe flour the cupcake pan well. You can see in my pictures that the cupcakes stuck a little to the cupcake liners, so I am sure they would stick to the pan too. As long as you grease and flour the pan, I think they should not stick. Let me know how they turn out!
slehan says
February 14, 2015 at 8:54 pmI’ve never tried making angel food cakes. These look yummy.
slehan at juno dot com
Sandra Watts says
March 4, 2015 at 8:36 amThey look like and airy and just down right yummy!
Amber Ludwig says
March 6, 2015 at 10:01 amThese sound amazing!! Im a sucker for anything that resembles strawberry shortcake 😉 Thanks for the great recipe!!
denise low says
April 2, 2015 at 12:32 pmThank you for the recipe. This looks very delicious
amy guillaume linderman says
April 13, 2015 at 8:09 ami just bought a ton of strawberries….now i know what to make to go with them!
Lisa Coomer Queen says
April 19, 2015 at 8:27 pmI love Angel Food Cake. I have never thought about doing cupcakes. Great recipe. Thanks. Will be trying for sure.
Barrie says
April 24, 2015 at 10:14 amThese are a healthier idea than birthday cupcakes!
Rosie says
August 24, 2015 at 11:05 amwow I never heard of cupcakes from angel food, but these sound wonderful and I’m game to try!
Betsy Barnes says
February 14, 2016 at 7:46 pmThis is a great recipe! I love Angel Food cake, never thought of making cupcakes. Great idea! 🙂
Rhonda says
July 6, 2017 at 6:46 pmMy GF cake flour contains xanthan gum. Do I still need to add the xanthan gum or just do less or…? Thanks!
Amber Ray says
July 8, 2017 at 9:20 pmHey Rhonda, I would not add the xanthan gum if your mix has it already. Hope it turns out good! -Amber
Paula says
January 11, 2018 at 6:28 amThank you, Amber, for this recipe! These turned out wonderful! I used whites from quail eggs (I’d made lemon curd the previous day and didn’t want to waste the whites) and it measured about 3/4 cup (from about 30-35 eggs). I also used my usual gf all purpose flour mix (so I’m pretty sure any gf all purpose mix would work). It made over 3 dozen cupcakes. They DO shrink quite a bit, and maybe needed to be cooked longer as they were not exactly like non-gf angelfood cake, but they were still so good! (And REALLY amazing with homemade lemon curd!)