⁘ anna bakes cupcakes ⁘

angel food cupcakes

light angel food cupcakes with whipped cream cheese frosting

recipe from Cooking Classy

baked in February 2017

yield: 16 cupcakes
prep time: 25 minutes
cook time: 18 minutes
difficulty level: medium





For the cupcakes:

  1. Preheat oven to 350°F.
  2. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work).
  3. In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
  4. In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes.
  5. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form.
  6. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (repeat around 12 times).
  7. Divide batter among paper lined muffin cups, filling each cup nearly full.
  8. Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean.
  9. Cool completely then spread whipped cream cheese frosting over cupcakes just before serving and top with fresh fruit.

For the frosting:

  1. In a mixing bowl whip heavy cream until soft peaks form.
  2. In a separate mixing bowl, whip cream cheese until light and fluffy.
  3. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form.