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
These look and sound fabulous! I can’t wait to try them! Thanks for sharing, found you on the #glutenfreefridays link up.
Found you through Gluten Free Fridays. These look delightful. I will have to try them with stevia and see how they come out.
They are delightful! Thanks Laurie for stopping by!
These look amazing and I really like that they are Gluten free
would any gluten free flour combo work? as well how many cupcakes does it make?
thanks
Shelly, 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.
the 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!
Sorry, 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.
I love the simple, clean presentation. I can tell just by the picture that they are fluffy and moist! Great job!
So excited to try making these! They look lush!
Domi x
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These 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!
Susannah, 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!
I’ve never tried making angel food cakes. These look yummy.
slehan at juno dot com
They look like and airy and just down right yummy!
These sound amazing!! Im a sucker for anything that resembles strawberry shortcake 😉 Thanks for the great recipe!!
Thank you for the recipe. This looks very delicious
i just bought a ton of strawberries….now i know what to make to go with them!
I love Angel Food Cake. I have never thought about doing cupcakes. Great recipe. Thanks. Will be trying for sure.
These are a healthier idea than birthday cupcakes!
wow I never heard of cupcakes from angel food, but these sound wonderful and I’m game to try!
This is a great recipe! I love Angel Food cake, never thought of making cupcakes. Great idea! 🙂
My GF cake flour contains xanthan gum. Do I still need to add the xanthan gum or just do less or…? Thanks!
Hey Rhonda, I would not add the xanthan gum if your mix has it already. Hope it turns out good! -Amber
Thank 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!)