Angel Food Cupcakes

Test Description


  1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. Whip the egg whites in a large mixing bowl at high speed until just frothy (approximately 1 minute). Add cream of tartar, salt and vanilla and whip at high speed until egg whites are almost stiff (approximately 4 minutes). Reduce speed to low and gradually blend in the sugar. Scrape bowl.
  2. Sift together the flour and powdered sugar and spoon 1/4 of the mixture over the egg whites. Repeat, folding gently between each addition. Fill the cupcake papers 2/3 full. Bake for 15 minutes, then rotate pan and bake for another 5 to 10 minutes or until tops are golden brown and cracks are very dry.
  3. Cool cupcakes completely before removing from pan.
  4. Just before serving, top with whipped cream and berries.


  • 12 egg whites from large cage-free organic eggs (enough for 1 1/2 cups)
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp sea salt
  • 1 1/2 tsp vanilla extract
  • 1 cup Wholesome! Organic Cane Sugar
    Organic Cane Sugar
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  • 1 1/4 cups all-purpose unbleached organic flour
  • 1/2 cup Wholesome! Organic Powdered Sugar
    Organic Powdered Sugar
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  • Whipped cream and fresh berries drizzled with Wholesome! Organic Blue Agave for garnish
    Organic Blue Agave
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