Nonfat Angel Food Cupcakes Recipe

How To Make Angel Food Cake | Soft And Fluffy-Fat Free Cake.
Here’s what you’ll need:
egg whites 10 large pcs.
cream of tartar 1 tsp (5g).
granulated sugar 1/2 cup (100g).
vanilla 1 tsp (5g).
cake flour 1 cup (100g).
icing sugar 3/4 cup (95g).
salt 1/2 tsp (3g).
Food for the soul:
Psalm 100:2 Worship the Lord with gladness; come before Him with joyful songs.

I’m turning “How To” on its head with this angel food cake recipe. While a seemingly simple recipe Angel Food Cake can actually be tricky (especially when it come to the bake). This angel food cupcake idea started so well and I dreamed of fluffy, light-as-air Angel Food Cake Cupcakes. This should be one of those easy dessert recipes to make at home but… everything was a colossal, massive, terrible baking fail. I’ll show you what happened and troubleshoot what went wrong so you don’t make to make the same mistake..
When I looked into how to make angel food cake from scratch I turned to a recipe from Sally’s Baking Addiction. To give Sally credit her recipe had VERY explicit instructions and her recipes are some of my favorite. I just didn’t follow her angel food cake recipe to the letter. Oops. What can I say, angel food cake recipe mistakes happen. Deal with it..
And when it comes to cupcake frosting ideas what could be better than a meringue frosting? Pink meringue frosting! Just as with angel food cake recipes one must be rather careful with meringue frosting recipes because one small baking mistake or baking substitution can lead to an epic baking fail!
QUESTION: Is sponge the same as angel food cake?
ANSWER: No. Angel food cake uses only egg whites while sponge cake uses egg white and the yolk. This is why angel food cake is fluffier and lighter. That being said I’m on the hunt for a yummy sponge cake cupcakes recipe and will post an episode on that..
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Top these light-as-air angel food cupcakes with a chocolate-hazelnut frosting. They’ll fly off your dessert table!
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Believe it or not, you can enjoy a wonderfully fluffy and airy angel food cake on a low-carb and keto diet! And the best thing about the recipe for this light-and-dreamy cake is that — you guessed it— you need only 5 ingredients to prepare it!
Get the full recipe on my blog: http://www.lowcarbsosimple.com/amazingly-airy-5ingredient-keto-angel-food-cake/

Today on Cook with April I’m sharing how to make these deliciously moist Angel Food Cupcakes! If you’ve ever had traditional Angel Food Cake in an Angel Food pan, this is a great alternative presentation option! Also, the chocolate frosting on these cupcakes is incredible! Enjoy:D.
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Ingredients:
1.25 cups egg whites (apprx 10).
1 cup cake flour.
1.5 cups white sugar.
1 tsp vanilla.
1.25 tsp cream of tartar.
1/4 tsp salt.
Bake at 350F 28-30 minutes..
Frosting:
2 cups powdered sugar.
6 tbsp cocoa powder.
5 tbsp evaporated milk.
1 tsp vanilla extract.
1/2 cup butter.
Sliced strawberries for garnish (optional).
Recipe inspiration: http://www.tasteofhome.com/recipes/best-angel-food-cake.
Some of my favorite recipes:
Toffee Pudding: https://www.youtube.com/watch?v=ePO6ZCZ703M.
Chocolate Mousse: https://www.youtube.com/watch?v=7NvZcM2p5F0.
Red Velvet Whoopie Pies: https://www.youtube.com/watch?v=ezLGQ7g90-M.
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Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY I made these Lemon Angel Food Cupcakes a few years ago for an outdoor shower and it was an absolute hit!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
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The girls were all telling me that the unexpected zesty lemon flavor and the lightn and airy-ness of the angel food cupcakes were perfect for a Spring party!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
Ingredients:
½ cup of cake flour (make your own: ½ cup all purpose flour + 1 tbsp of cornstarch).
½ cup of powdered sugar.
¾ cup of egg whites (or egg whites from 5 large eggs).
¼ tsp of Kosher salt.
¾ tsp of cream of tartar.
½ cup of fine granulated sugar.
1 tsp of vanilla extract.
2 tsp of grated lemon zest.
Directions:
First preheat your oven to 350°F. Then place your cupcake liners in your cupcake pan and then set it aside..
Sift together the cake flour and powdered sugar over a medium sized bowl and then we’re going to repeat this process 3 times. This will help incorporate air into the mixture..
Now for the wet ingredients. Beat together your egg whites and salt in a mixer for about a minute on medium speed until it’s frothy. Then add the cream of tartar, and continue beating it until soft peaks form. Now slowly add your granulated sugar, about a tablespoon at a time, beating until stiff peaks form. We’re incorporating the sugar to stabilize the meringue help it expand and achieve that glossy texture..
Now turn off your mixer and sprinkle your flour mixture over egg whites, about a 1/4 cup at a time. You want to gently fold this in after each addition. Finally stir in your vanilla and lemon zest for that extra boost of flavor..
Scoop out your batter into your lined cupcake pan and then bake for about 15-18 minutes or until lightly golden brown..
Once it’s done remove from the oven and let cool completely for about 20-30 minutes..
I’m frosted these cupcakes using my lemon frosting recipe. You can also pair this with the vanilla buttercream too (links below).
*note* If you would like a traditional Angel Food Cake you can always double the recipe and then bake it in an angel food cake pan and then serve it with some whip cream and strawberries just as well!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
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