Summer Angel Food Cupcakes

ANGEL FOOD CUPCAKES

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.

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.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 325° and line a muffin pan with cupcake liners. Set aside.
• Sift together the flour and salt and set side.
• In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
• Add in the vanilla and mix to combine.
• In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
• Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
• Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.