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
ANGEL FOOD CUPCAKES
Angel food cupcakes topped with a whipped cream frosting and fresh berries.
Provided by www.DessertForTwo.com
Categories Cupcakes
Time 42m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.
- In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.
- In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.
- Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.
- Finally, add the vanilla extract and beat to combine.
- Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
- Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
- Let the cupcakes cool completely in the pan before moving to a wire rack.
- Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.
Nutrition Facts : Calories 202 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 78 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ANGEL FOOD CUPCAKES
This recipe for light-as-air angel food cupcakes is a wonderful choice if you're looking for a delightful summer dessert. Prepared without any fat like butter, oil, or egg yolks, angel food cupcakes rely on specific ingredients and careful mixing methods. For best success, follow this recipe closely.
Provided by Sally
Categories Cupcakes
Time 4h
Number Of Ingredients 8
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.
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
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
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- In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
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