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| Angel Food Cupcakes |
I. Love. Angel food cake. It has always been a favorite dessert of mine, and I can still recall making my very first one from scratch many years ago. I was at my Grandma Lorrie’s house, and I remember standing on a stool with a hand mixer in my right hand and mixing and mixing and mixing and mixing… just waiting for those darn stiff peaks to form. I must have asked my grandma five or six times if I had “stiff peaks” before I actually did. In reality, it probably didn’t take long at all. But when you are little, holding a heavy hand mixer, and really wanting some cake, those five or six minutes can feel like an eternity.
I had a craving for some angel food cake the other day, as I often do in the late spring when the strawberries are ruby red and sweet, and I decided to get baking. However, when I looked in my refrigerator and discovered that I only had seven eggs I realized that I had a problem; my recipe calls for 11 egg whites. This is where the cupcakes come in. Determined to get my angel food cake fix in some shape or form, I scaled down my recipe considerably and made them as mini cakes instead. Remarkably, I still got 20 cupcakes…go figure.
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These angel food cupcakes are delicious. They completely melt in your mouth and are as light as air. They are the perfect sweet after dinner or when you need a treat in the middle of the day. Give them a try with a dollop of whipped cream and topped with your favorite berries, you wont be sorry.
As a side note, be sure to check back later this week for another new blog post AND AN EXCITING GIVE AWAY!
What is your favorite spring/summer time dessert? Let me know below!
Original Post: 6/1/12
Yield: 20 Cupcakes
Ingredients:
- 5 egg whites – let stand
at room temperature for about 15-20 minutes - 1/2 cup and 2 tablespoons
powdered sugar - 1/2 cup all-purpose flour
- 3/4 teaspoon cream of
tartar - 3/4 teaspoon vanilla
extract - 1/4 teaspoon almond
extract - 1/8 teaspoon salt
- 1/2 cup granulated sugar
- Sliced berries of choice
mixed with 1 teaspoon of sugar (optional) - Whipped topping or
whipped cream of choice (optional)
Directions:
- Preheat oven to 350
degrees. - Line 20 muffin cups with
liners. - Place egg whites in a
mixing bowl and set aside. - Meanwhile, sift powdered
sugar and flour together three times. Set aside. - Add cream of tarter,
vanilla and almond extracts, and salt to your room temperature egg whites; beat
on high speed. - Once egg whites become
frothy, slowly incorporate the granulated sugar; continue beating until stiff
peaks form. - With a spatula, gradually
fold in flour mixture, one third at a time, to the fluffy egg whites. - Drop batter, by generous
spoonful, into the muffin cups. (Cups will be full) - Don’t worry if the batter
is not perfectly flat, it makes a pretty whimsical look if it is not 🙂 - Bake cupcakes at 350
degrees for 15-20 minutes or until they spring back when lightly touched and
are golden brown in color. - Place cupcakes on a wire
rack to cool. - Top with whipped cream and berries, if desired, and enjoy!
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