- 1/2 cup cake flour, 2 ounces
- 2/3 cup powdered sugar, sifted
- 6 large egg whites (about 3/4 cup plus 2 tablespoons)
- 1/8 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 3 teaspoons finely grated orange zest
- 1/2 teaspoon vanilla
Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.
Sift the flour and powdered sugar together 3 times; set aside.
In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.
With a spatula, fold in about 1/3 of the flour and powdered sugar mixture.
Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.
Using a small ice cream scoop or large tablespoon and fill the prepared muffin cups about 2/3 to 3/4 full.
Bake the cupcakes for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
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