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Angel Food Cupcakes

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Angel Food Cupcakes

Top with fresh fruit, dairy-free soy ice cream or dairy-free frosting of your choice!

© 2009 Ashley Skabar, licensed to About.com, Inc.

When going dairy-free, many often forget the classic dairy-less cake: angel food cake! Light, low-fat and suited for a variety of frostings, fruits and other toppings, these are simple dessert ideas for those dairy-freers that are not allergic to eggs.

Makes about 24 cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 cup cake flour
  • 1 1/2 cup white granulated sugar
  • 1/4 t. salt
  • 12 large egg whites
  • 1 t. vanilla extract
  • 1 1/2 t. cream of tartar

Preparation:

1. Preheat the oven to 375 F. Line two 12-cup cupcake pans with cupcake liners. Move the oven racks to the lowest positions in the oven.

2. In a small bowl, sift together the flour, 3/4 cup sugar and salt. Set aside.

3. In a large bowl using an electric hand mixer, beat the egg whites with the vanilla and cream of tartar until forming soft-medium peaks, about 3-4 minutes. Gradually add the remaining 3/4 cup sugar, continuing to beat until forming stiff peaks, about 4-6 minutes more. Fold in the dry ingredients, taking care not to overmix and deflate the batter.

4. Portion the batter into the cupcake liners and bake for 12-15 minutes, or until lightly golden. Allow cupcakes to cool completely on a wire cooling rack before icing, frosting or serving with fruit.

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