The oldest bakery in my small town is famous for their angel food cupcakes. They serve them upside down and with just a bit of frosting. This is my copycat and you have to give them a try!
It is easier to separate eggs while they are cold, but they whip better at room temperature. So, separate the eggs saving the yolks for another use and let the egg whites come to room temperature.
Meanwhile, preheat the oven to 325°F and lightly grease 15 wells in cupcake pans.
Whisk together the powdered sugar, flour and salt in a mixing bowl.
Fit your mixer with the whisk attachment and beat egg whites, water, vanilla and cream of tartar on low until it starts to foam.
Turn mixer to medium and slowly start to add the sugar, just a little bit at a time over the next couple of minutes.
Once the sugar is all added, turn the mixer to high and beat for about 3 minutes. You want to stop when you have medium peaks. (The egg whites shouldn’t be as stiff and glossy as a meringue, but should be close. The top of the peak may fall over a bit.)
Sift in half of the dry ingredients. Fold to incorporate. Repeat with remaining dry ingredients, being careful not to overwork the batter. You don’t want to deflate the egg whites, but you do want to full incorporate the ingredients.
Spoon into prepared cupcake tins.
Bake for about 18 minutes. The tops should be golden and set.
Remove from the oven and run a plastic knife around each cupcake to loosen it from the pan. Cool completely, then remove from pan.
Notes
We like to frost our angel food cupcakes with sweetened condensed milk buttercream. You can frost them with your favorite frosting, or serve them with fruit and whipped cream for another great presentation.