Angel Food Cupcakes

Ingredients and Weight:

• 1 ¾ cups (225g) cake flour, sifted
• 1 ½ cups (300g) granulated sugar
• 12 large egg whites, room temperature
• 1 teaspoon (5ml) salt
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5ml) almond extract
• ½ teaspoon (2.5ml) cream of tartar

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
2. In a large bowl, sift together the cake flour and granulated sugar.
3. In a separate large bowl, beat the egg whites with salt until soft peaks form.
4. Gradually add the vanilla and almond extracts and continue beating until stiff peaks form.
5. Add the cream of tartar and beat for a few seconds more.
6. Gradually add the dry ingredients to the egg whites, mixing gently until just combined.
7. Fill the cupcake liners to the top with the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cupcake):

• Calories: 150
• Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 35g
• Protein: 3g

Dish Characteristics:

• Light and fluffy texture
• Sweet and airy flavor
• Crisp exterior with a moist and spongy interior

User Comments:

• "These cupcakes are absolutely divine! The perfect treat for any occasion."
• "They are so airy and melt-in-your-mouth delicious. The vanilla and almond flavors complement each other perfectly."
• "I've never had angel food cupcakes before, but I'm so glad I tried them. They're light as a feather and a perfect way to satisfy a sweet tooth."

Special Precautions and Tips:

• Make sure to whip the egg whites until stiff peaks form to ensure the cupcakes have the correct texture.
• Do not overmix the batter, as this can result in tough cupcakes.
• Allow the cupcakes to cool completely before frosting, as frosting can melt on warm cupcakes.