Description
Light, fluffy, and studded with chocolate chips, these angel food cupcakes are a sweet twist on a classic treat.
Ingredients
1 cup cake flour (sifted)
1 1/2 cups granulated sugar (divided)
12 large egg whites (room temperature)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup mini chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with paper cupcake liners.
Sift cake flour and 1/2 cup of the sugar together three times; set aside.
In a large mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
Gradually add remaining 1 cup sugar, beating until stiff, glossy peaks form.
Gently fold in vanilla and almond extracts.
Sift the flour mixture over the egg whites in batches, gently folding in after each addition.
Fold in mini chocolate chips with a light hand to avoid deflating the batter.
Spoon batter into cupcake liners, filling nearly to the top.
Bake for 15–18 minutes, or until tops are golden and spring back when lightly touched.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use mini chocolate chips to prevent sinking.
Avoid overmixing to preserve the airy structure.
Do not grease cupcake liners or pans — angel food needs grip to rise properly.
Delicious plain or with a dollop of whipped cream and fresh berries.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Light Treats
- Method: Baking
- Cuisine: American
