Betcha can’t make your cupcake rise half an inch away from the wrapper! Yes folks, that’s right, these cupcakes are quite literally floating on air. It’s no optical illusion; you can tell by the little dark stripe around the base of the pink paper liner. How’d I do it?
Magic. Pure and simple.
It defies physics. I carefully beat the egg whites, but just with a regular ol’ hand-held electric mixer. I very gently folded in the flour so that the batter didn’t deflate, but I still had to scoop out portions to fill the muffin cups. And I even opened the oven door to take a sneak peak, which should have made them sink even more!
So there you have it. Life’s newest little mystery. Magical levitating cupcakes… Can you bake a batch yourself?
Orange-Scented Angel Food Cupcakes
The cupcakes tasted delicious plain, but they’d be scrumptious with a simple glaze or a light and fluffy frosting. Substitute lemon zest for the orange if you prefer. Any citrus, really, would do!
⅔ c. powdered sugar
½ c. cake flour
5 egg whites
⅛ tsp salt
¾ tsp cream of tartar
½ c. granulated sugar
3 tsp orange zest
½ tsp vanilla
- Preheat the oven to 350°. Line 18 muffin cups with cupcake wrappers, and set aside.
- Sift powdered sugar and flour together into a medium bowl.
- In a large bowl, beat egg whites and salt until foamy. Add the cream of tartar, and beat until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form. Do NOT overbeat!
- Gently fold in the flour mixture, 1/3 at a time. Gently fold in the orange zest and vanilla.
- Scoop into prepared cups and bake for 17-21 minutes, or until tops are golden. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.