Monday, March 24, 2014

Gluten Free Angel Food Cupcakes


  • 1/8 tsp salt
  • 1/2 tsp xanthan gum
  • 1/2 cup sugar
  • 1/2 cup cake/pastry flour GF (I used Sun Flour Mills Pastry Flour)
  • 1/2 cup powdered sugar
  • 6 egg whites
  • 1/2 TBSP vanilla extract (orange extract would work too)
  • 1 tsp cream of tartar

First put your egg whites in a bowl and let stand at room temp for at least 30 minutes. Than sift powdered sugar, xanthan gum and cake/pastry flour together and set aside. In a large bowl with a whisk on high speed, combine egg whites, vanilla extract, and cream of tartar. 

Add sugar to egg white mixture, beating continuously at medium speed and beat until all sugar is dissolved and stiff peaks form. Using a spatula, sift about 1/4 cup of flour mix to cover top of the foam. Than continue adding about 1/4 cup at a time until all mixed in. 

Later carefully spoon 1/4 cup of mixture into a paper lined muffin cup and cut through each cupcake batter with a knife to help remove air pockets. Bake until golden brown and toothpick comes out clean. 

Cool completely before adding icing and toppings and strawberries to top your cupcakes. 


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