Sweet Light Angel Food Cupcakes with Meringue Icing

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OK folks, hope you are all enjoying your Cinco De Mayo recipes, but I have not forgotten that Mother's Day in only a few short days. Why not make your Mom the sweetest, light and airy angel foods cupcake you'll ever taste!

OK folks, hope you are all enjoying your Cinco De Mayo recipes, but I have not forgotten that Mother’s Day in only a few short days. Why not make your Mom the sweetest, light and airy angel foods cupcake you’ll ever taste!

These deliciously airy cupcakes are made with love from scratch with egg whites, flour, sugar and vanilla and topped with a creamy, airy merengue icing that just melts in your mouth; the fact that they are fat free is just an added bonus.

I’ve had my eye on these cupcakes from the Kitchn for a long time and when I finally got around to making them, they did not disappoint! Seriously, I will never buy an angel food cake from a box again. Probably for the more intermediate baker, a bit more delicate to make then using a box mix and requires a little more patience. But isn’t Mom worth it?!

Take your time, add the ingredients slowly and make sure your eggs are at room temperature before starting. Meringues can be temperamental, start with squeaky clean metal bowls. Your patience will pay off!

These are great for special occasions, but remember, they are made with sugar so I wouldn’t eat these every day, but once in a while it’s OK to indulge. I am not sure how these would work out with Stevia or Splenda, if anyone tries it leave a comment and let me know how it turns out!

OK folks, hope you are all enjoying your Cinco De Mayo recipes, but I have not forgotten that Mother's Day in only a few short days. Why not make your Mom the sweetest, light and airy angel foods cupcake you'll ever taste!
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4 from 2 votes
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Sweet Light Angel Food Cupcakes with Meringue Icing

122 Cals 4 Protein 26.5 Carbs Fats
Total Time: 50 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
OK folks, hope you are all enjoying your Cinco De Mayo recipes, but I have not forgotten that Mother's Day in only a few short days. Why not make your Mom the sweetest, light and airy angel foods cupcake you'll ever taste!

Ingredients

For the cupcakes:

  • 1/2 cup confectioners sugar
  • 2/3 cup cake flour, sifted
  • 1/4 teaspoon salt
  • 8 egg whites from large egg whites, at room temperature
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  •  
  • For the meringue frosting
  • 2 egg whites from large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 1/2 cup sugar
  • pinch salt
  • 1 - 2 drops pink food coloring
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Instructions

For the cupcakes:

  • Heat the oven to 325°F. Lightly grease a muffin tin with baking spray or line tin with cupcake liners.
  • In a medium bowl whisk together the confectioner's sugar, cake flour, and salt.
  • In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.
  • Using an electric mixer or stand mixer, mix on low speed a few minutes until foamy, then turn the speed to medium and slowly add the granulated sugar in 1 tablespoon increments, very gradually over a period of three to four minutes.
  • When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.
  • Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites.
  • Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
  • Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden.
  • Remove from the oven and cool completely before removing and icing.

For the icing:

  • Place the egg whites with the vanilla in the clean bowl of a stand mixer.
  • In a small, high-sided saucepan, whisk the water and sugar together. Bring to a boil over medium-high heat and cook for four to eight minutes, or until the syrup reaches 234°F on a candy thermometer.
  • While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, turning the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks.
  • Beat in the salt and food coloring until the mixture is an even, consistent shade of pink.
  • Fill a piping bag and frost cupcakes.

Notes

Adapted from the Kitchn

Nutrition

Serving: 1cupcake, Calories: 122kcal, Carbohydrates: 26.5g, Protein: 4g, Sugar: 21.5g
WW Points Plus: 3

 

 

 

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106 comments

  1. I made these today, I haven’t iced them yet. They do smell slightly like eggs when baking. I just cut one to taste and I have to agree that they are VERY eggy. I am a seasoned baker and followed the directions EXACTLY. Why did they come out so eggy? Are they supposed to? I am a HUGE fan of Gina but these disappointed. 😭

    • Ok this is a follow up to my post, hope this helps someone else. I put them back in the oven full 10 minutes longer and the eggy taste is gone! The icing came together no problems followed as completely as directed 😊 So the bottom line is to bake them at LEAST 10 minutes longer (according to oven anyway lol) Every one’s oven is a little different 🤷‍♀️ They are a little more dense than airy but still good! I got 18 cupcakes out of the batter.

  2. Pingback: Delicious Weight Watchers Cupcake Recipes

  3. I would like to use this recipe and maybe combine it with another for a funfetti cake recipe using four 6 inch cake pans.. what would you recommend for how long and at what temperature to use?

  4. Gina – I just made these and they are fantastic.

  5. For all of you having meringue issues and for the egg whites in the cake too, make sure there is no moisture and especially no grease or yolk on our in anything that your whites come in contact with. All bowls and mixer attachments must be clean, dry and grease free. Otherwise you won’t get the egg whites to stiffen. Hope that helps

  6. Gina what if you dont have a candy thermometer what else can you do ?

  7. Gina what do you do with all the yolks from the eggs? do you have a recipe you use them in ?.Love this cupcakes and your blog .

  8. They taste good, but for me, they could be a little more airy.

  9. After thorough research and many attempts and failures to make this icing, I provide for you the steps NOT listed that are EXTREMELY important for those of us who are not the most experienced bakers:

    1. When heating up your sugar mixture, you cannot use raw sugar. It won't work at all.
    2. When heating up your sugar mixture, you must also be careful not to allow ANY COLOR to infiltrate it; 4 – 5 minutes is more the appropriate length than 4 – 8 if you have your burner on medium high.
    3. You must also allow the mixture to cool for about a minute before attempting to drizzle it in, otherwise it won't work and your icing will come out liquidy.
    4. If you don't have a stand mixture, prepare for about 10 minutes of mixing this on high while standing in your kitchen attached to the mixer. I include this step mostly because I don't want you to let 3 – 4 minutes go by and think "what have I done wrong?" Nothing – it just takes forever.
    5. Afterward, you should have a very lovely frosting.

  10. Well, the icing was a disaster. I followed the instructions to the letter and ended up with liquidy icing. I couldn't even get soft peaks out of it, let alone stiff. Really disappointed.

    Also, I am finding that as others have said, the batter REALLY sticks to the liners and yes, they even come out SMELLING like eggs… not appetizing at all. They taste fine, but still. I do appreciate how moist they are, though.

    No idea what I'll do about the icing. Disappointed that so many people seem to be having difficulty with it, including myself. I was looking forward to having these ready tonight, but I doubt that will happen now.

  11. Did anyone make these as a cake? I see a few comments about using a bundt pan. That's what I'd like to do. Do you need to make any adjustments to the recipe?

  12. Did anyone make these as a cake? I see a few comments about using a bundt pan. That's what I'd like to do. Do you need to make any adjustments to the recipe?