Angel Food Cupcakes And Frosting

ANGEL FOOD CUPCAKES

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners - this recipe makes about 14-16 cupcakes. Set aside.
• In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
• In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
• Bake the cupcakes until very lightly browned around the edges and a toothpick inserted in the center comes out clean, about 18-20 minutes. For around 3 dozen mini cupcakes, bake for about 10-12 minutes, same oven temperature.
• Allow the cupcakes to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.
• Spread or pipe homemade whipped cream onto cupcakes. I used a small icing spatula for some, but a Wilton 8B tip looks wonderful (see picture above!). Garnish with fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING

Steps:

• For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
• For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
• For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
• To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

ANGEL FOOD CUPCAKES AND FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, sugar and milk in medium bowl with mixer until well blended. Stir in COOL WHIP; spread onto cupcakes.
• Top with berries. Keep refrigerated.

SMALL BATCH ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake pan with 6-7 paper liners.
• In a small bowl, sift together flour and 2 tablespoons sugar.
• In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat egg whites until foamy, about 1 minute. Add vinegar, vanilla, and salt.
• Gradually beat in the remaining 1/4 cup sugar. Then continue beating on high speed until stiff peaks form, about 4-5 minutes (when you pull the beaters straight up, peaks will form but not fall over).
• Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
• Fill paper liners all the way to the top (they won't rise much). Bake for 16-18 minutes or until golden brown and tops spring back when touched. Cool completely.
• Once cool, frost cupcakes with whipped cream and top with raspberries.