Gluten-Free Angel Food Cupcakes

• 份量: 16 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 10 minutes

配料

6 large egg whites (3/4 cup), room temperature

1/2 cup + 2 Tablespoons powdered sugar 79 g

1/4 cup potato starch 47 g

2 Tablespoons tapioca flour/tapioca starch (the two are actually the same) 16 g

2 Tablespoons millet flour (very finely ground rice flour should also work) 17 g

1 teaspoon xanthan gum or psyllium husk (see notes)

1/8 teaspoon salt

3/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1/2 cup granulated sugar 100 g

Meringue topping:

2 egg whites

pinch of cream of tartar

1/2 cup honey or 1/3 cup sugar and 1/4 cup water

步骤

Separate the eggs and let the whites sit in your mixing bowl (glass or metal, not plastic) for about 30 minutes so they come to room temperature. Be sure your bowl is very clean and there is absolutely no yolk in the whites. It is best to separate each egg into a small bowl, then add it to the rest of the whites. That way if a bit of yolk gets in with the white, you can save the egg for another purpose and not ruin the whole batch.

Preheat oven to 350F.

In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt.

In a large mixing bowl, beat together the egg whites, cream of tartar, and vanilla extract until foamy. I used my KitchenAid whisk attachment.

Slowly add the granulated sugar, beating until stiff peaks form. Do not overbeat.

Fold in the flour mixture about one-fourth at a time, making sure you scrape the bottom of the bowl when you fold. Do not mix, just gently fold until all the flour mixture is moistened.

Spoon the mixture into paper-lined muffin cups, filled about 3/4 full.

Bake for 15 - 20 minutes until a toothpick inserted comes out dry. The top of the cupcakes should be golden brown and the cracks should be dry.

Cool completely and top with whipped cream or meringue frosting if desired. Serve with fruit.

Meringue topping:

Heat honey (or water and sugar) on medium-high heat until it comes to a boil; reduce heat and simmer for 4 minutes.

Whip egg whites and cream of tartar to stiff peaks, then slowly add honey or sugar mixture while continuing to beat until glossy stiff peaks form.

备注

11/3/25 doubled the recipe and made 27 cupcakes, cooked 15 minutes.