Strawberry Angel Food Cupcakes
Indulge in light and fluffy Strawberry Angel Food Cupcakes—a perfect balance of flavors! Try this enchanting recipe today!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cake flour (or rice flour)
- 1 ½ cups sugar
- 9 egg whites
- ¼ tsp salt
- 1 tsp cream of tartar
- 1 vanilla bean (seeds scraped)
- 1 tsp almond extract
- 3 cups fresh strawberries (sliced)
- 4 to 6 tbsp fruit juice or vinegar (as bourbon substitute)
- ¼ cup turbinado sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a cupcake pan with liners.
- In a mixing bowl, combine sifted cake flour and half of the sugar; set aside.
- In a separate bowl, whip room temperature egg whites with salt and cream of tartar until soft peaks form.
- Gradually add remaining sugar while continuing to whip until stiff peaks form.
- Gently fold in the dry ingredients along with vanilla bean seeds and almond extract until just combined.
- Fill cupcake liners three-quarters full with batter and bake for about 15-18 minutes, or until golden and springy.
- Allow cupcakes to cool completely before topping with macerated strawberries (combine strawberries, fruit juice/vinegar, and sugar; let sit for at least 30 minutes).
- Serve topped with strawberry mixture right before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 14g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 0mg