If you find yourself with six egg whites and don’t know what to do, Angel Cupcakes to the rescue! I made these after baking the Cook’s Illustrated Wicked Boston Cream Pie. Because I was anxious to see how the recipe would turn out, I made the cupcakes the next day, but you can also freeze the egg whites and thaw them when ready to use. In my experience, thawed-from-frozen egg whites whip up just as well as fresh.
But back to the cupcakes. These are a lot like actual angel food cake, but with just enough butter to make them slightly denser and less airy. Plus, you don’t need the angel pan!
For the icing, I used my favorite 7 Minute recipe and it worked perfectly! The cupcakes are so good you won’t believe they’re low in fat. I’m estimating about 3 grams per cupcake, but I’m not a nutritionist and didn’t do any kind of thorough analysis so don’t rely on that as nutritional advice. Just enjoy the cupcakes and know you could do a lot worse.
Oh, and the sprinkles are optional. I threw some into part of the batter to make my own confetti-themed cupcakes, and I also sprinkled more on top.
Here’s a picture of the cross-section. I like 7-Minute Icing because you can pile it on very high, plus it gets all nice and crusty after it sits out for a while.
- 1 cup cake flour (4 oz)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 tablespoons butter (regular)
- 4 large egg whites, room temp
- ¼ teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon corn syrup
- 3/4 teaspoon vanilla (you can use less or more to taste)
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Sift the cake flour, salt and baking powder together and set aside.
- In a microwave-safe measuring cup, combine milk and butter. Microwave one minute or long enough to scald milk and melt butter. You may also do this over the stove.
- Beat the egg whites in a large bowl until foamy using an electric mixer. Add cream of tartar and continue beating on high until whites form stiff peaks. Set aside.
- In a mixing bowl, combine the hot milk/butter mixture with the sugar and beat on low speed. Add the flour mixture and the vanilla and beat until smooth.
- Gently fold in part of the egg whites to lighten the batter, then fold in all the rest. Divide evenly among the cupcake containers filling about ¾ of the way full.
- Bake on center rack for 20 minutes.
- To make the icing, combine all ingredients except vanilla in a metal bowl set over a pan of boiling water. You want it about 2 inches from the water, but mine is almost always closer and I never have a problem. If you have one, you can just use a double boiler.
- Beat on high speed of an electric mixer for about 7 minutes or until mixture is thick and spreadable and peaks have formed. Remove from heat and beat in the vanilla.