Mini Angel Food Cupcakes
Prep time: 75 mins
Cook time: 20 mins
Total time: 1 hour 35 mins
  • 4 large egg whites (1/2 cup)
  • ½ tsp cream of tarter
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • ½ cup sifted powdered sugar
  • ⅓ cup sifted flour (cake flour works best, but you can use all-purpose just fine)
  • Pinch of salt
  • 1 package of fresh raspberries
  1. Add egg whites to a bowl and let them sit at room temperature for one hour.
  2. Preheat oven to 350 degrees F.
  3. Line a mini-cupcake pan with cupcake liners (or simply place them on a baking sheet or inside a larger cupcake pan).
  4. Using an electric mixer, beat egg whites until they are foamy.
  5. Add cream of tarter, then beat at medium-high speed until soft peaks form (about 5 minutes).
  6. Add granulated sugar while continuing to mix on medium speed, then add the vanilla extract.
  7. Whisk together the powdered sugar and flour in a bowl.
  8. Add ⅓ of the dry ingredients over the egg whites and gently fold with a spatula until combined.
  9. Repeat with the rest of the dry ingredients until everything is combined. Make sure you do not over-stir the batter.
  10. Use a teaspoon to fill each liner with batter until ¾ full.
  11. Bake for 20 minutes, or until tops are golden brown.
  12. Let cool completely before frosting.
  13. Frost with buttercream frosting, or frosting of your choice, and top with fresh raspberries.
Makes 24 mini cupcakes
    Recipe by My San Francisco Kitchen at