Lemon Angel Food Cupcakes – HoneysuckleCatering


I made these lemon angel food cupcakes a few
years ago for an outdoor shower and it was an absolute hit! The girls were all telling
me that the unexpected zesty lemon flavor and the lightn and airy-ness of the angel
food cupcakes were perfect for a Spring party! Today I’m going to show you how to recreate
this. You’re going to need ½ cup of cake flour. Cake flour has finer proteins than
an all-purpose flour so that’s what gives it that lightness in this angel food cake.
If you don’t have cake flour you can make your own. For every cup of all purpose flour
just add in 2 tbsp of corn starch. Mix it well and there you go. ½ cup of powdered
sugar, ¾ cup of egg whites or egg whites from 5 large eggs, ¼ tsp of Kosher salt,
¾ tsp of cream of tartar, ½ cup of fine granulated sugar, and then 2 tsp of grated lemon zest and 1 tsp of vanilla extract. First preheat your oven to 350°F. Then place your
cupcake liners in your cupcake pan and then set it aside. Let’s start with the dry ingredients
– the flour mixture. Sift together the cake flour and powdered sugar over a medium sized
bowl and then we’re going to repeat this process 3 times. This will help incorporate air into
the mixture. Now for the wet ingredients. Beat together
your egg whites and salt in a mixer for about a minute on medium speed until it’s frothy.
Then add the cream of tartar, and continue beating it until soft peaks form.
Now slowly add your granulated sugar, about a tablespoon at a time, beating until stiff
peaks form. We’re incorporating the sugar to stabilize the meringue help it expand and
achieve that glossy texture. Now turn off your mixer and sprinkle your
flour mixture over egg whites, about a 1/4 cup at a time. You want to gently fold this
in after each addition. Finally stir in your vanilla and lemon zest for that extra boost
of flavor. Scoop out your batter into your lined cupcake pan and then bake for about
15-18 minutes or until lightly golden brown. If you would like a traditional angel food
cake you can always double the recipe and then bake it in an angel food cake pan and
then serve it with some whip cream and strawberries just as well! Once it’s done remove from the
oven and let cool completely for about 20-30 minutes. I love Angel Food Cupcakes because
it’s pretty and easy to serve and i can also decorate it more easily. I’m going to go ahead
and frost these cupcakes using my lemon frosting recipe. You can also pair this with the vanilla
buttercream too. I hope you give this a try for your next get together. Enjoy and i’ll
see you guys soon! Bye

41 thoughts on “Lemon Angel Food Cupcakes – HoneysuckleCatering

  1. That looks so awesome Dzung!  Love all your recipes and beauty hints.  Would love for you to do a video on how you got started on the event planner/coordinator track.  How it all began, hints, secrets of a trade, etc. Have a great holiday weekend!

  2. I've got to try these cupcakes they look delish. I was wondering what brand and do you know what kind of cupcake pan your using there? I'm having trouble finding one that has deep cups and ones that don't make my cupcake liners fold in and then they will bake into the cupcake.

  3. Lovely recipe @Honeysuckle Catering  great advice on the diy cake flour. I'll have to remember that. 

  4. mine shrink a lot and it's really hard and dense??? :(((    can someone help me with that, how can i improve on it???

  5. These look delicious! Although I like cupcakes sometimes they can be a bit heavy so I love the idea of using a lighter cupcake!

  6. Hi Dzung, I'm not much of a baker but these cupcakes sound delicious and I must give it a try. I don't own a mixer but can I still make this dish? Is there an alternate kitchen tool I could use? Thanks so much!

  7. Hi Dzung, I'm a big fan of your channel and I reallllly want to make these cupcakes, but I don't have cream of tartar. Is there anything I can substitute it with,and with I get the same product if I don't use cream of tartar? Thanks!

  8. you may not reply since its so late now, but I just tried this recipe and it was amazing when it just came out of the oven! so light and fluffy :3 but I was wondering how youd store it because as it was siting out to cool, a sticky, soggy layer started to develop on the top. any thoughts on how to avoid this? I would love to make this again : )

  9. To make the cake flour, do I take out 2 tbsp flour then add 2 tbsp corn starch or do I just add and don't take out any?

  10. I made the cupcakes and it comes out perfecto except the eggy smell .. i dont know how can we omit this smell even if we put different extracts .. thanx lot for the recipe

  11. I made these earlier 2day&they were AMAZING! I made 12 n a cupcake pan&put what I had left n a bread pan. They were so delicious w/sweetened strawberries! I had 2 hide 1 of the cupcakes so I'd have 1 4 2marriw! Lol!

  12. I've done a couple batches of angel food cupcakes and they always seem to shrink. They puff up in the oven, but over time become much smaller than a regular cupcake. Any ideas on how to improve this?

  13. HI! I want to make this recipe so badly:D but I wonder if I can use substitute instead of sugar..and how much should I use :L THANKS!

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