Imagine biting into a cloud or marshmallow… that’s exactly what eating these angel food cupcakes feel like – fluffy, delicate, and light!
If you don’t have a tube pan for angel food cakes, then making cupcakes is the way to go. Typical cupcake liners serve the same “non-stick” purpose that tube pans do to help the airy cake batter climb up and not collapse on itself.
The tea flavors I have tried with these cupcakes are earl grey, roasted rice green tea, and regular green tea. My favorite so far has to be earl grey! The tea flavors are subtle, but they provide an amazing fragrance. Topped with a simple whipped cream, the flavor combinations are similar to that of milk tea…who wouldn’t love that?
Angel food cakes are not easy to make and take longer to prepare than typical cakes because the process involves extra steps of blending up dry ingredients to a finer texture and whipping egg whites into a meringue. However, with practice and experience (and I promise you’ll want to make them again and again because they taste so good), you will get the hang of it!
Good luck and enjoy!