ANGEL FOOD CUPCAKES RECIPE
Steps:
- Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
- Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
- In a large bowl, whisk together egg whites, water, cream of tartar and vanilla. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
- Add flour mixture a little at a time (you'll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
- Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes
Nutrition Facts : Calories 147 kcal, Carbohydrate 18 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 81 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving
LIME-KIWI CLOUD WITH STRAWBERRY SAUCE
Layered yogurt, whipped topping and angel food cake create a dreamy dessert topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 15
Number Of Ingredients 8
Steps:
- In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
- In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
- Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
- Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
- To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
MINI ANGEL FOOD CUPCAKES WITH JASMINE WHIPPED CREAM
Make and share this Mini Angel Food Cupcakes With Jasmine Whipped Cream recipe from Food.com.
Provided by CanaryLady
Categories Dessert
Time 48m
Yield 18 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg. F.
- Line 18 mini muffin cups with fluted paper baking cups.
- In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy.
- Add the cream of tarter, salt, half the sugar, and the vanilla and beat until stiff, glossy peaks form.
- In a small bowl, combine the flour and remaining sugar.
- Stir with a whish to blend.
- Gently fold the flour mixture into the egg whites until blended.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full.
- Bake for 10 to 13 minutes, or until springy to the touch and lightly browned.
- Transfer the pan to a wire rack and let cool completely; the cupcakes will shrink as they cool.
- In a bowl, combine the cream and tea, cover, and tea, cover, and refrigerate overnight or up to 2 days.
- Strain through a fine-meshed sieve into a deep bowl.
- Add the sugar and beat until soft peaks form. (Makes 2 cups).
- Remove the fluted paper baking cup from each cupcake.
- Using a narrow, flexible spatula, frost with the jasmine whipped cream.
- If you like, garnish each cupcake with a jasmine flower, raspberry, or a strawberry slice.
- Serve at once.
Nutrition Facts : Calories 93.1, Fat 4.9, SaturatedFat 3, Cholesterol 18.1, Sodium 55.7, Carbohydrate 10.7, Fiber 0.1, Sugar 8.4, Protein 1.7
KEY LIME GINGER MINI CUPCAKES
A lightly gingery cake that leaves a lingering taste of spice and lime in your mouth for minutes after it's gone. Golden color and light texture, nothing like gingerbread. The contrast of ginger and lime seems made for each other. This recipe had origins in a Bon Appetite recipe using lemon, but I've made changes over time that has allowed evolution into it's own unique cake. Enjoy!
Provided by Kbakerbio
Categories Dessert
Time 47m
Yield 72 mini cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
- Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
- Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
- In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
- Makes 72, unless recipe is followed exactly including tasting notes.
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