Saturday, April 7, 2012

Angel Food Cupcakes

Sometimes you just need something that's light and fluffy, like a cupcake! Usually angel food cake is seen in the full bundt pan size and that can seem overwhelming if it's only four or five people eating it. This recipe makes 10 cupcakes and if people have two it's still not to much because it's angel food cake so it's not a heavy dessert. Remember the blackberry sauce that I made here? I used that on these and it was delicious. Of course you could use anything that you want. I also have some homemade lemon curd on hand and that was amazing as well with some fresh whipped cream on the cupcakes. 

Something to remember is that when you make these cupcakes the cake isn't going to rise very much. I filled up the cups about 3/4 full and you can see that they fell a little bit and are just below the top of the liner so you could probably fill them almost to the top. I baked them in the liners, if you want to you could probably bake them directly in a cupcake pan but I kind of like the lines on the sides from the liner once you peel it. I find the lines to be decorative, silly I know. These also come together pretty quick which is nice and you don't need to flip them upside down to cool completely either so you can eat them within maybe 45 minutes, which is really helpful sometimes. Happy Baking!

Angel Food Cupcakes
Makes 10

- ¼ cup + 1 tablespoon cake flour, sifted
- 6 tablespoons granulated sugar
- 3 egg whites
- ¼ teaspoon cream of tartar
teaspoon salt
- ¾ teaspoon lemon juice
- ½ teaspoon vanilla extract

- Whipped cream
- Fresh mixed berries

1. Preheat oven to 350 degrees F and place rack in center of oven. Line a cupcake pan with 10 cupcake liners.
2. In a large bowl sift together 3 tablespoons granulated white sugar and the sifted cake flour.
3. In your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Sift the flour mixture over the egg whites (about half of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)
5. Divide the batter into the cups of the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 15-17 minutes. The cupcakes are done when a wooden skewer inserted in the center of the cake comes out clean and the cupcakes spring back when gently pressed. Do not over bake.
6. Cool cupcakes about 10 minutes then remove from pan to a cooling rack. These cupcakes are best served on the day they are made but will keep covered for a few days at room temperature or for several days in the refrigerator. They are also great toasted.

7. Top with whipped cream and berries.

Printable recipe

Adapted from Joy of Baking 

This recipe may be linked up to:
· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday 
· The Sweet Spot - Recipe Party


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