Angel Food Cupcakes



6 egg whites

1/4 teaspoon cream of tartar

1/2 cup Coco nut sugar

1/4 teaspoon sea salt

2 teaspoons vanilla

1/2 cup cake flour


1/2 cup confectioners’ sugar

1-1/3 cups heavy cream

1 teaspoon vanilla extract

For the Cupcakes

Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners. Do not grease the pan or the papers.

Use a mixer fitted with the whip attachment and whip the egg whites and cream of tartar on medium until frothy.

Add sugar gradually, add salt and vanilla, then increase speed to high and whip into stiff peaks, for 5 minutes.

Using a spatula, fold the cake flour into the egg whites, adding a little at a time and folding until combined.

Pour batter into prepared Cupcake tin.

Bake cupcakes until tops spring back when touched, 18 to 20 minutes.

Allow them to cool completely in the pan.

For the Frosting

Use an electric mixer with a whip attachment, whip heavy cream and vanilla extract into peaks.

Spoon the whipped cream onto cooled cupcakes.
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