My very first birthday cake was an angel food cake. And I’ve loved it ever since.
As a millennial, I don’t own an angel food cake pan. Do you? The reason I love this recipe so much is that it gives you a homemade angel food cake in cupcake form. You don’t have to fuss with another pan that you use once every few years. But I bet you have muffin tins!
Light, airy, and perfectly angelic, these are ideal for your next occasion. Top with whipped cream and fresh berries, a dusting of powdered sugar, or eat plain like I always did growing up.
I’ve attached the picture from my 1st and 3rd birthdays. (I should warn, that I pretty much didn’t have a head of hair until after age 2, much to the disappoint of my sisters who were desperate to give me bows). But just as the picture captures, I’ve always been excited about angel food cake. I don’t have my own homemade recipe on the site because we always made the boxed version, which I still adore. Don’t tell anyone. 😉
A new recipe that I tried that actually reminded me a lot of angel food cake is the Japanese Cheesecake. And a cookie version that you may like too: Mocha Almond Egg-White Cookies (GF).
A Bee Bakes 