Soft, fluffy angel food baked into cupcakes and topped with a fresh whipped cream frosting.
At some point in my childhood I lost the taste for cake, I can’t recall when or why? All I know is that the last time my mom made a cake for me I was about 8 or 9 and every year after that, it HAD TO BE ice cream cake. There was a local place, called The Ice Cream Station that made the most delicious ice cream cakes. At our wedding I didn’t even eat cake, I told my hubby feed me icing or you’ll pay! Of course he is a sweetheart and so he did. The crazy thing about all this no-cake eating for the last few decades of my life is that for some reason I have always like Angel Food Cake? Maybe it’s the strawberries we used to eat along with it? maybe it’s the light texture? I just don’t know, but I do do know I like it! The other day I was thinking it was about time I add to my cake/cupcake section of the blog and so I decided to make some Angel Food. My husband is a vanilla guy, through and through so I knew I would have lots of help eating them too. These cupcakes are moist, delicious and not too sweet and I love the addition of whipped cream frosting. Here’s a treat that is definitely fit for your big (or little angels) – enjoy and happy baking!
Angel Food Cupcakes
Recipe type: cupcake, dessert
Serves: 1½ dozen
For the Angel Food:
- ½ c + 2 Tbs flour
- ½ c powdered sugar
- ½ c granulated sugar
- 6 egg whites
- ¾ tsp cream of tartar
- 1 tsp vanilla
- ⅛ tsp salt
For the Frosting:
- 1 c heavy whipping cream
- 1½ Tbs granulated sugar
- 1 tsp vanilla
To make the cupcakes:
- Preheat your oven to 350º and prepare 2 cupcake pans with paper liners.
- In a bowl combine the flour and sugars, set aside. In the bowl of your stand mixer whip the egg whites for one minute, until frothy.
- Add the cream of tartar, vanilla and salt, whip for 5-6 minutes until stiff peaks form. Sprinkle ¼ c of the flour mixture over the egg mixture and fold in gently, repeat until all the flour is incorporated.
- Spoon the batter into the paper liners and bake for 15-17 minutes, until lightly golden and springy to the touch.
- Remove from the oven and cool completely in the pans.
To make the frosting: Freeze the bowl and whipping attachment of your stand mixer for 10-15 minutes.
- Add the heavy whipping cream, vanilla and sugar to the bowl and whip for 3-4 minutes, until light and airy.
- Frost the cupcakes, refrigerate leftover frosting immediately; serve and enjoy.