Angel Food Cupcakes Recipe (2024)

FAQs

What is the secret to a good angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.

While you can use a regular cake recipe in an angel food cake pan, it's important to note that the pan is specifically designed for light and airy batters. If you use a regular cake recipe, the texture and rise of the cake may not turn out as intended.

I know what you're thinking. But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Angel food cake gets its lift from beaten egg whites. No egg yolks and no butter mean the cake contains no fat. And without the fat, the cake is also lower in calories than say pound cakes, cupcakes or ice cream. A homemade angel food cake isn't difficult to make and tastes far superior to most store-bought varieties.

What is angel food cake? In the UK we just call it angel cake, and you often see it in supermarkets with a yellow, pink and white stripe through it.

Just like most cakes, angel food cake is best fresh but it can certainly be made ahead of time. If it's just 1-2 days, cover it as soon as it's cooled and leave it at room temperature. If it's longer, refrigerate it for a few days or freeze for up to a few weeks.

That is a great question. Here are the directions for baking our Betty Crocker Angel Food cake mix in a 13 x 9" pan. You can use metal or glass for this recipe. Happy baking!

Can you cook an angel food cake in a 9x13 pan? ›

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan. Bake in the preheated oven until golden brown, about 25 minutes.

This recipe can be made in a classic angel food cake pan or in standard-size muffin tins/pans with paper cup liners. If the angel food cake pan used does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan or the parchment paper liner.

This is yet another great tip we picked up from Michael Ruhlman's book RatioRuhlman says he simply places a glass cup or ramekin in the middle of a cake pan before pouring the batter inside.

Both dense and rich with a fine crumb texture, our pound cake can be made in an angel food pan, a fluted tube cake pan, or even in loaf pans. Use the pan(s) you own or borrow one from a neighbor or friend—you won't want to miss this cake.

Vanilla and almond extracts: A combination of vanilla extract and almond extract gives angel food cake its signature flavor that's delicate and almost marshmallow-like.

The temperature at which an angel food is baked is very important – if it's too low, the cake won't rise like it should. If it's too high, the top of the cake will set before the cake has fully risen, and it will stifle itself. Either way, the result is a less-than-airy angel food.

The reason angel food cake is made in a tube pan is because the pan needs to not be greased in order for it to rise. This means the cake will stick to the pan and needs to be released by pushing it through or using a butter knife or something similar.

Use cream of tartar – cream of tartar is an acid and stabilizes the egg whites. Without cream of tartar, your cake will collapse. Other acidic ingredients aren't quite as strong, so I wouldn't recommend substituting cream of tartar with anything. Sift some of the sugar and flour several times – four to be exact.