These little angel cupcakes are somewhere between a cake and a marshmallow - think of the fluffiest, lightest, softest little cakes you can imagine and it's a little bit lighter than that. These are essentially made by making a meringue and then folding in some flour and sugar to give some body. The secret of success with these is not to fold the dry ingredients in too vigorously, just gently fold them in a few spoonfuls at a time so there's enough air from the meringue that they'll keep their shape. That's pretty much it - just a few ingredients and these are ready within half an hour. The recipe below makes about 6-12 little fluffy clouds, depending on the size of your cupcake liners. Simply topped with whipped cream and raspberries, these are pretty much perfect.
30g sifted plain flour
85g caster sugar
3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
a few drops of almond extract
1. Preheat the oven to 160 degrees Celcius and line a muffin tin with some cupcake baking liners.
2. In a small bowl, combine the flour and 40g of the sugar. Whisk to combine the ingredients together and set aside.
3. Find a large mixing bowl for whisking your egg whites and make sure it's completely clean and dry. Add the egg whites and beat at a low speed until they begin to foam.
4. Add the salt and cream of tartar and increase the speed to medium, beating until the whites are opaque and form soft peaks.
5. Gradually beat in half of the sugar (3 tablespoons) until very shiny and hold their shape.
6. Add the vanilla and almond extracts and beat just enough to blend.
7. Add the dry ingredients onto meringue gradually, 1 to 2 spoonfuls at a time, folding gently after each addition.
8. Using a spoon, drop the batter into the cupcake liners and distribute the batter as you drop it in. Smooth down the surfaces and bake for 18-20 minutes.
9. Enjoy them plain or top with whipped cream and raspberries or a light glaze made with icing sugar and milk.