I have been so blessed with family, friends, and my faith. I have also been enriched with so many positive and truly amazing people and their creations and ideas! It has been wonderful to read about all the amazing stories and to share a few of mine.
This is a great time of the year to count our blessings with family gatherings, and celebrate with traditions handed down through the generations.
One memorable tradition from my childhood was the Easter Basket. It was filled with so many sweet treats and it seemed magical. The Angel Food Mini Cupcakes I baked this year are a bit magical, they rise without leavening. With just a few ingredients and no leavening powders, the amazing Angel Food Cake rises to the heavens like angels. So fitting for this Holiday!
This recipe is gluten free and dairy free.
I hope you and your families have a wonderful Easter/Passover or Spring Holiday! Enjoy handed down family traditions and take time to create some new ones!
Dairy-free and Gluten-free Angel Food Mini Cupcakes
Pillowy light bite sized cake that is great topped with frosting.
Adapted from King Arthur® Flour Gluten-Free Angel Food Cake Recipe by GourmetMariChef
- ¾ c. King Arthur® Gluten-Free Multi Purpose Flour
- ¼ c corn starch
- ¼ tsp. salt
- ¾ c. Powdered Sugar
- 10 room temperature egg whites
- ¼ tsp. almond extract
- 2 tsp. pure organic vanilla extract
- an additional ½ c. powdered sugar
preheat oven to 350°
- In a large mixing bowl, sift together the first 4 ingredients 3 times.
- In a different oil-free bowl, beat the egg whites until soft peaks form.
- Before the stiff peak stage, add in the flavors and continue to beat.
- Slowly and a little at a time, add the ½ c. powdered sugar.
- The beaten egg whites should have peaks.
- Very gently fold in the dry mixture.
- Pour the batter into lined mini cupcake tins, filling to the top ( this is important so they don’t flatten out when cooling), or use an ungreased tube cake pan.
- Tap the tins on the counter before placing in the oven. This removes large air bubbles
- Bake the mini-cupcakes 11-13 minutes or until golden brown and the top springs back when touched lightly.
- Tube cakes take approximately 40-50 minutes depending on the pan size.
- Remove the pans from the oven, they are small cakes and don’t lose much of their volume if you filled the cups up enough.
- If you used a tube pan, you can invert it until cooled, the remove the cake by gently running a rubber spatula around the perimeter.
- Frost the cupcakes with my blood orange frosting, recipe found here: Gourmetmarichef Blood Orange Frosting Recipe.