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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