Angel Food Cupcakes
Everyone's beloved angel food cake just got a delightful makeover! These light and airy angel food cupcakes are a dream come true, topped with luscious whipped cream and adorned with fresh, vibrant berries. Perfect for spring and summer gatherings or just a sweet indulgence any day!
Servings 18
Ingredients
For the cupcakes
- 5 large egg whites, room temperature
- ¾ cups (150 g) granulated sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cups (90 g) cake flour, sifted
For the frosting
- 1 ½ cups (360 ml) heavy cream
- ⅓ cup (43 g) confectioners' sugar
- 1 teaspoon vanilla extract
- fresh berries, for garnish
Instructions
Make the cupcakes
- Preheat the oven to 325°F. Line two 12-count muffin pans with 17-18 cupcake liners and set aside.
- Combine egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute to moisten. Increase to medium-low and mix for 3 minutes; the whites will look very foamy at this stage.
- Add the vanilla, increase speed to medium, and beat for 3 minutes; the meringue will be light but thin, not foamy. Increase to medium-high and beat for another 3 minutes, until the meringue is thick and glossy and the wires of the whisk leave a distinct vortex pattern. You’ll know it’s ready when the meringue runs off the wires but retains enough body to pile up on itself in a mound.
- Sprinkle the cake flour over the meringue, or use a sieve to sift it in, then gently fold with a silicone spatula. Fold from the bottom up, cutting through the middle, until no pockets of dry flour remain.
- Evenly distribute the cake batter between all of the cupcake liners, filling each one only about ⅔ of the way full.
- Bake for 22 to 27 minutes or until the tops are lightly golden brown and a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting
- In a medium bowl, whip cream, confectioners’ sugar, and vanilla with an electric mixer on medium-low speed just until foamy.
- Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
- Pipe the whipped cream on top of the cooled cupcakes.
- Garnish with fresh berries and serve.
Notes
- Storage: Frosted cupcakes may be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Unfrosted cupcakes will freeze well for up to 3 months. Thaw to room temperature and frost right before serving.