These angel food cupcakes are the bomb, you guys.
Seriously, the batter for the cake is like a dream come true. It’s so fluffy and gorgeous I took pictures of it and sent it to all my baker friends. #foodienerds
They were impressed. You will be impressed, too.
Assuming you’re impressed by that kind of stuff. Which, you are here looking at a food blog so I can say with almost 89% assurance that you would be into something like that. Weirdo.
Sarcasm! Sarcasm.
Kind of.
So, I took this angel food cake, took out the coconut flavors, boosted the vanilla a little bit and poured it into muffin tins.
The batter was so light and fluffy, I thought I died and went to angel food cake heaven. I spooned it carefully into little muffin tins so I didn’t knock the air out of the batter.
I peeked in on my little creations while baking and they were rising so beautifully. They were like little beautiful white puffy clouds.
The timer beeped and I delicately pulled them out of the oven and placed them lightly on the countertop. I smiled happily at my gorgeous little cupcakes and turned around to fill and grab the next muffin tin.
Not even three minutes later, I turned around to put a new round of cupcakes into the oven and the pretty little angel food cakes had withered into wrinkly old shortcakes. I gasped, almost dropping the next batch on the floor because the transformation was so astonishing.
It was like watching Rapunzel’s mom/kidnapper morph from a cute young lady into a dusty old woman except worse because I wasn’t that hungry when I watched Tangled last time. (Seriously, could I BE anymore of mom?) Try not to read that in your head in a Chandler voice. Gotcha.
I depressingly unwrapped one and popped it in my mouth. My eyes lit up, (I think… I don’t know, I can’t really see myself) because these wrinkly little things fit for the crypt keeper himself were FREAKING DELISH. (P.S. don’t google images of the crypt keeper at 11:00 at night)
They were light and airy and seriously tasted like a perfectly toasted marshmallow. These are a keeper ya’ll. And the frosting? It’s delicate and fresh and the perfect addition to these sweet angel food cakes. Just pure whipped cream, a hint of sugar for sweetness, vanilla and fresh strawberries. It is so good I may or may not have piped a little bit straight into my mouth.
Strawberry Angel Food Cupcakes
2016-03-22 22:00:43
The sweetest angel food cupcake with the BEST freshly whipped strawberry cream. It is summer perfection.
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For the Angel Food Cupcakes
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour
1 1/2 cups room temperature egg whites (about 10-12 large eggs)
1 1/2 teaspoons cream of tartar
1 tablespoon vanilla extract
1 cup granulated sugar
1/2 teaspoon salt
For the Whipped Strawberry Cream
1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
5-6 tablespoons liquified fresh strawberries (about 4 really large strawberries)
Dash of salt
For the Angel Food Cupcakes
Preheat oven to 350° F.
In a large bowl, sift together the powdered sugar and cake flour three times. This is how you get your cake to be light and airy.
In the bowl of an electric mixer, combine the egg whites, cream of tartar and vanilla extract. Whip the egg white mixture on medium/high speed until soft peaks form. Turn the mixer down to medium/low speed and while it is still whipping, gradually add the granulated sugar a couple tablespoons at a time and the salt continually beating until stiff peaks form.
Stop the mixer and sift about a quarter of the flour mixture over the beaten egg whites. Fold the flour and egg mixture together using a rubber spatula. Repeat this step until all the flour has been folded into the egg white mixture.
Carefully spoon the batter into muffin tins that have been lined with cupcake liners.
Bake cupcakes on the lowest rack for 12-15 minutes or until the cupcake tops springs back into shape when lightly touched. Remove from the oven and allow to cool before frosting.
For the Whipped Strawberry Cream
Put strawberries in a blender or food processor and blend until they look thick and liquidy.
In the bowl of an electric mixer, beat whipping cream and vanilla until it starts to thicken. Mix in sugar and salt and beat until stiff peaks form.
Using a rubber spatula, fold in the liquified strawberries.
If you liquified your strawberries enough, you should be able to spoon the cream into a piping bag and pipe it onto your cupcakes. If you have chunks of strawberries still, I would spread the whipped cream onto the cupcakes using a rubber spatula or knife.
Notes
I took my cupcakes out of the liners and cut them in half so I could put extra frosting in the middle. If you want to make these a little easier to eat, you can just use it on the top of your cupcakes. Either way is really good!
My Mom Taught Me To Play With my food http://playzwithfood.com/
Yeah. That totally happened.
