How do you make an angel food cupcake without cream tartar?

You can't technically make a true angel food cake without cream of tartar. It's a crucial ingredient for two key reasons:

1. Stabilizing the egg whites: Cream of tartar helps stabilize the egg whites by lowering their pH, which makes them more stable and allows them to whip into stiff peaks. This stability is essential for the airy texture of angel food cake.

2. Preventing discoloration: Cream of tartar prevents the egg whites from turning yellow during whipping. This helps maintain the bright white color of the cake.

Alternatives to Cream of Tartar:

While you can't completely replace cream of tartar, there are a few options that can offer some similar benefits:

* Lemon Juice: Using a small amount of fresh lemon juice can help stabilize the egg whites and prevent discoloration. However, it won't be as effective as cream of tartar.

* White Wine Vinegar: Similar to lemon juice, white wine vinegar can help stabilize the egg whites. However, it might impart a slight vinegary taste.

* Baking Powder: While not a direct substitute, adding a small amount of baking powder to your angel food cake recipe can help create a lighter and airier texture. However, it won't provide the same stability as cream of tartar.

Important Note:

Using these alternatives will likely result in a cake with a slightly less stable and airy texture compared to a traditional angel food cake. However, it can be a workable solution if you're in a pinch.

Consider the following:

* If you're concerned about the texture, you might want to consider using a different cake recipe altogether.

* You can always try making a regular cake with egg whites and flour, which doesn't require cream of tartar.

Ultimately, the best way to make a traditional angel food cake is with cream of tartar. However, you can experiment with these alternatives if you're willing to accept some variations in texture and appearance.