What's better than a big Angel Food Cake? A bunch of little ones covered in whipped cream and berries! Look how great they look! I flavored the cakes with vanilla, orange, and lemon. I love combining the flavors because then no one characteristic is prominent, and somehow it reminds me of flowers. Then I topped them with berries and cream, which transformed these airy cupcakes into perfect bundles. Perfect for spring and our Easter table, these are not only beautiful but very delicious!
Ingredients for Angel Food Cupcakes:
Cupcakes:
12 large egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Garnish with whipped cream and assorted berries.
*Stabilized Whipped Cream:
2 cups of very heavy cream
1/2 cup confectioners sugar
4 teaspoons powdered gelatin + 8 teaspoons of water
1/2 teaspoon vanilla
*Stabilized whipped cream doesn't weep, keeps its shape, and can be used to decorate desserts with a pastry bag.
You will also need 2 - 12 cup cupcake pans and paper liners. I also used a pastry bag and tip to decorate the cupcakes. It would also work if you scooped up the whipped cream with a spoon and carefully placed it on top of the cakes.
Time-Saving Tip: These do taste best the day they are baked; however, the Angel Food Cupcakes can be cooked a day in advance. After baking, be sure to cool them in an airtight container. Do not cover with plastic wrap, or else the tops might stick to the wrap. Decorate the cupcakes as close to serving as possible. Stabilized whipped cream can be made a few hours before your going to use it. Just make sure that you cover it very well with plastic wrap, so it does not dry out.
Let's see what we need.
We're ready to bake.
Preheat the oven to 350-degrees. Now is also a good time to line the cupcake pans with the paper cups. Beat the room temperature egg whites until foamy, about a minute. Add the cream of tartar and beat until soft peaks form, about a couple of minutes.
While still beating slowly add the sugar. Continue beating until stiff peaks form.
Add all of the extracts and beat a few seconds to combine well.
Remove the bowl from the stand. Fold in the flour and salt. Do this in about 3-4 additions and not all at once. Be gentle; make sure to fold and not stir. You do not want to deflate all of the egg whites.
Carefully fill all of the cupcake liners. Do your best to distribute the batter evenly. Bake for 15-20 minutes until the mini angel food cakes are a light golden brown. Let cool.
When you're ready to make the whipped cream pour the gelatin in a small bowl followed by the water, stir well. Let the mixture stand about 3-4 minutes until it thickens. Then microwave it for about 30-40 seconds until all of the gelatin has dissolved. Stir it and set it aside.
Pour the cold cream into a chilled bowl. Add the confectioners' sugar and vanilla.
Here I am making the whipped cream. I share tips on the best way to add the gelatin to the cream.
Once the whipped cream is ready and the cupcakes are cooled you're ready to decorate the cupcakes. So set up a work station with the fruit, cupcakes, and whipped cream. Once you frost the cakes just top with fruit.
They're ready! Angel Food Cupcakes are light, airy, and delicious! The best thing is that they are so easy to prepare that you don't have to wait for a special occasion.
Enjoy!
Angel Food Cupcakes:
Cupcakes:
12 large egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Garnish with whipped cream and assorted berries.
*Stabilized Whipped Cream:
2 cups of very heavy cream
1/2 cup confectioners sugar
4 teaspoons powdered gelatin + 8 teaspoons of water
1/2 teaspoon vanilla
*Stabilized whipped cream doesn't weep, keeps its shape, and can be used to decorate desserts with a pastry bag.
You will also need 2 - 12 cup cupcake pans and paper liners. I also used a pastry bag and tip to decorate the cupcakes. It would also work if you scooped up the whipped cream with a spoon and carefully placed it on top of the cakes.
Preheat the oven to 350-degrees. Now is also a good time to line the cupcake pans with the paper cups. Beat the room temperature egg whites until foamy, about a minute. Add the cream of tartar and beat until soft peaks form, about a couple of minutes.
While still beating slowly add the sugar. Continue beating until stiff peaks form.
Add all of the extracts and beat a few seconds to combine well.
Remove the bowl from the stand. Fold in the flour and salt. Do this in about 3-4 additions and not all at once. Be gentle; make sure to fold and not stir. You do not want to deflate all of the egg whites. Carefully fill all of the cupcake liners. Do your best to distribute the batter evenly. Bake for 15-20 minutes until the mini angel food cakes are a light golden brown. Let cool.
When you're ready to make the whipped cream pour the gelatin in a small bowl followed by the water, stir well. Let the mixture stand about 3-4 minutes until it thickens. Then microwave it for about 30-40 seconds until all of the gelatin has dissolved. Stir it and set it aside.
Pour the cold cream into a chilled bowl. Add the confectioners' sugar and vanilla. Beat until you have whipped cream.
Once the whipped cream is ready and the cupcakes are cooled you're ready to decorate the cupcakes. So set up a work station with the fruit, cupcakes, and whipped cream. Once you frost the cakes just top with fruit. Time-Saving Tip: These do taste best the day they are baked; however, the Angel Food Cupcakes can be cooked a day in advance. After baking, be sure to cool them in an airtight container. Do not cover with plastic wrap, or else the tops might stick to the wrap. Decorate the cupcakes as close to serving as possible. Stabilized whipped cream can be made a few hours before your going to use it. Just make sure that you cover it very well with plastic wrap, so it does not dry out.