Tomorrow afternoon will finally mark the end of a long 2 weeks of cramming studying all day, eating almost nothing but chocolate, being highly caffeinated 24-7 and getting very little sleep. My last exam, the hardest exam, has been so exhausting to study for…I desperately needed a stress-baking session! I made these cute mini angel food cupcakes with “Santa hats” on top using fresh rasperries. They make me feel less guilty, except for that whole tons of sugar thing. Angel food is so much lighter than regular cupcakes though! I usually scrape the frosting off, but since these cupcakes are mini and made with no butter or oil, I ate all of the frosting on them! I love that they are mini because they don’t make me feel sick after like regular cupcakes. I didn’t have a mini cupcake pan, so I just set them in a regular pan and it worked just fine! The paper liners held the shape perfectly.
I used my buttercream frosting recipe, which went PERFECT with these!
Are you guys getting excited for Christmas?! Less than one week now! OK, I promise I am going back to studying pharmacy now… Sorry I haven’t been around as much, but after tomorrow I am officially on Christmas vacation and I can’t wait to check out what you have been baking lately.
- 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
- Add egg whites to a bowl and let them sit at room temperature for one hour.
- Preheat oven to 350 degrees F.
- Line a mini-cupcake pan with cupcake liners (or simply place them on a baking sheet or inside a larger cupcake pan).
- Using an electric mixer, beat egg whites until they are foamy.
- Add cream of tarter, then beat at medium-high speed until soft peaks form (about 5 minutes).
- Add granulated sugar while continuing to mix on medium speed, then add the vanilla extract.
- Whisk together the powdered sugar and flour in a bowl.
- Add ⅓ of the dry ingredients over the egg whites and gently fold with a spatula until combined.
- Repeat with the rest of the dry ingredients until everything is combined. Make sure you do not over-stir the batter.
- Use a teaspoon to fill each liner with batter until ¾ full.
- Bake for 20 minutes, or until tops are golden brown.
- Let cool completely before frosting.
- Frost with buttercream frosting, or frosting of your choice, and top with fresh raspberries.
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These cupcakes are THE CUTEST! And I adore angel food cake!
Thanks Kayle! Angel food cake is one of my favorites 🙂
Oh my these couldn’t be any cuter! I love angel food cake, it’s my favorite cake of all time!! I love how beautiful yours look!
Thanks so much Jen!
These are adorable, so light and fluffy looking!
Thank you Christine, I definitely love how light they are =)
Yum! What pretty and tasty looking cupcakes!
Aww thanks!!
I just stumbled across your site and I’m so glad to have found it! These look so delicious and like the perfect one-bite dessert to end our Christmas feast!
Thanks so much Kelly!
Great looking cupcakes! And happy for you that your studying is almost over. Christmas will be a big party for you, I’ll bet! Anyway, good stuff – thanks.
Thank you, John!!
you are adorable. these cupcakes are adorable. I totally miss you.
Haa I miss you toooo 🙁
These cupcakes are so cute, congrats!
Cute as a button. Your angel cake looks absolutely perfect – light and airy. I can just imagine little angels eating these!
How many do these make?
24 mini cupcakes, or one dozen large 🙂
I got 8 instead of 24…Did I do something wrong? I follow the instruction thoroughly.
Did you use the mini paper cups? They are really small!
No I didn’t and that explains why! But it was very delicious by the way.
I gave your recipe a shoutout today on my own recipe blog… as an example of what I SHOULD have done! FYI.
Oh no! I’m sorry yours didn’t turn out. Thanks for the compliment! 🙂
Would these work if I added 2 tablespoons grated lemon rind? I’m making them for a friend who loves lemon
That sounds delicious!!