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!
Sweet Light Angel Food Cupcakes with Meringue Icing
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
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.
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