How To Make Sweet Light Angel Food Cupcakes with Meringue Icing
This light and airy angel food cupcakes topped with a sweet meringue icing are perfect gifts during Valentines ort Mother’s Day.
Serves:
Ingredients
Cupcakes
- ½cupconfectioners sugar
- ⅔cupcake flour,sifted
- ¼tspsalt
- 8egg whites,from large whites at room temperature
- ¼cupwater
- 1tspvanilla extract
- ¼tspcream of tartar
- ½cupgranulated sugar
Meringue Frosting
- 2egg whites,from large eggs at room temperature
- 1tspvanilla
- ¼cupwater
- ½cupsugar
- pinch salt
- 1-2dropspink food coloring
Instructions
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Heat the oven to 325 degrees F. Lightly grease a muffin tin with baking spray or line tin with cupcake liners.
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In a medium bowl whisk together the confectioner’s sugar, cake flour, and salt.
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In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.
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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.
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Turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks.
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Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites.
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Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
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Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden.
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Remove from the oven and cool completely before removing and icing.
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Place the egg whites with the vanilla in the clean bowl of a stand mixer.
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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 degrees F on a candy thermometer.
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While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks.
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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.
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Beat in the salt and food coloring until the mixture is an even, consistent shade of pink.
Recipe Notes
- When beating the meringue mixture, 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.
Nutrition
- Calories: 125.12kcal
- Fat: 0.10g
- Saturated Fat: 0.01g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.03g
- Carbohydrates: 27.88g
- Fiber: 0.13g
- Sugar: 21.79g
- Protein: 3.02g
- Sodium: 143.99mg
- Calcium: 3.27mg
- Potassium: 55.66mg
- Iron: 0.59mg
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