Angel Food Cupcake2015-04-06
- Yield : 12-16
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
It’s Easter and what better to make than this Angelic cake or rather Angel Food Cupcake, a mini version of the popular Angel Food Cake. It’s a cake made out of egg whites and no butter making it very light and fluffy. It’s quite easy however does require a large amount of egg whites. The main thing to remember here is it doesn’t really rise very much which means you should fill the cupcake up to a full amount vs what you would typically do with normal cupcakes. Otherwise a great cupcake for Easter or any time of the year.
- 1/2 cup confectioners' sugar
- 1/2 cup cake flour
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- 1 3/4 cups heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 3 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
Sprinkle the flour mixture on top of the eggs 2-3 tablespoon at a time, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture.
Fill cupcake containers with batter up to the top of the liners if not slightly over, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
Frosting: In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form.
Pipe cupcakes with frosting and add a piece of strawberry or fruit on top to finish it off. Enjoy!