DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 1 dozen cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
- Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
- Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
- Spoon the sifted ingredients into the egg mixture and whisk to combine.
- Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
- For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
- Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
- For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
- Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.
ANGEL FOOD CUPCAKES
I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below.
Provided by Ceezie
Categories Dessert
Time 25m
Yield 30-36 cupcakes
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
- Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
- Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
- Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
- Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
Nutrition Facts : Calories 62.3, Fat 0.1, Sodium 74.4, Carbohydrate 14.2, Fiber 0.1, Sugar 6.7, Protein 1.4
ANGEL FOOD CUPCAKES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g
BIRTHDAY ANGEL'S FOOD CUPCAKES
Party perfect and light as a feather! We dressed up traditional angel food cake with colorful sprinkles and an easy whipped cream frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.
- Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.
- Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.
- Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.
- Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)
- For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)
- When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.
ANGEL'S FOOD CUPCAKES
A pillowy meringue frosting and white candy halos make these super-light cupcakes especially angelic. Use the leftover egg yolks to make lemon curd.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
- Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
- Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
- Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
- Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
- Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
- Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
- For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
- Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
MY BIRTHDAY ANGEL FOOD CAKE
This is the recipe my mom used when I was a kid. Each one of us got to pick what we wanted for our birthday supper and what kind of cake. I ALWAYS picked this angel food cake and Swiss Steak. I still love both.
Provided by Darlene Summers
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- NOTE~~All ingredients MUST be room temperature.
- Sift together the flour and 3/4 cup of the sugar about 3 times.
- Combine salt and egg whites and beat till foamy. Add Cream of tartar to egg whites and beat till stiff peaks form.
- Fold remaining 3/4 cup of sugar into egg whites, folding 2 tablespoons at a time till used up.
- Fold in vanilla and almond flavorings.
- Sift flour mixture in a few tablespoons at a time, folding carefully.
- Pour into angel food pan or tube pan (ungreased) and bake at 325° for 60 to 70 minutes, or till top of cake is golden brown.
- Turn pan upside down and let cool 1 hour before removing.
Nutrition Facts : Calories 233.9, Fat 0.2, Sodium 221.6, Carbohydrate 51.5, Fiber 0.3, Sugar 37.9, Protein 6.4
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