These angel food cupcakes are the bomb, you guys.
Seriously, the batter for the cake is like a dream come true. It’s so fluffy and gorgeous I took pictures of it and sent it to all my baker friends. #foodienerds
They were impressed. You will be impressed, too.
Assuming you’re impressed by that kind of stuff. Which, you are here looking at a food blog so I can say with almost 89% assurance that you would be into something like that. Weirdo.
So, I took this angel food cake, took out the coconut flavors, boosted the vanilla a little bit and poured it into muffin tins.
The batter was so light and fluffy, I thought I died and went to angel food cake heaven. I spooned it carefully into little muffin tins so I didn’t knock the air out of the batter.
I peeked in on my little creations while baking and they were rising so beautifully. They were like little beautiful white puffy clouds.
The timer beeped and I delicately pulled them out of the oven and placed them lightly on the countertop. I smiled happily at my gorgeous little cupcakes and turned around to fill and grab the next muffin tin.
Not even three minutes later, I turned around to put a new round of cupcakes into the oven and the pretty little angel food cakes had withered into wrinkly old shortcakes. I gasped, almost dropping the next batch on the floor because the transformation was so astonishing.
It was like watching Rapunzel’s mom/kidnapper morph from a cute young lady into a dusty old woman except worse because I wasn’t that hungry when I watched Tangled last time. (Seriously, could I BE anymore of mom?) Try not to read that in your head in a Chandler voice. Gotcha.
I depressingly unwrapped one and popped it in my mouth. My eyes lit up, (I think… I don’t know, I can’t really see myself) because these wrinkly little things fit for the crypt keeper himself were FREAKING DELISH. (P.S. don’t google images of the crypt keeper at 11:00 at night)
They were light and airy and seriously tasted like a perfectly toasted marshmallow. These are a keeper ya’ll. And the frosting? It’s delicate and fresh and the perfect addition to these sweet angel food cakes. Just pure whipped cream, a hint of sugar for sweetness, vanilla and fresh strawberries. It is so good I may or may not have piped a little bit straight into my mouth.
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour
- 1 1/2 cups room temperature egg whites (about 10-12 large eggs)
- 1 1/2 teaspoons cream of tartar
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla
- 5-6 tablespoons liquified fresh strawberries (about 4 really large strawberries)
- Dash of salt
- Preheat oven to 350° F.
- In a large bowl, sift together the powdered sugar and cake flour three times. This is how you get your cake to be light and airy.
- In the bowl of an electric mixer, combine the egg whites, cream of tartar and vanilla extract. Whip the egg white mixture on medium/high speed until soft peaks form. Turn the mixer down to medium/low speed and while it is still whipping, gradually add the granulated sugar a couple tablespoons at a time and the salt continually beating until stiff peaks form.
- Stop the mixer and sift about a quarter of the flour mixture over the beaten egg whites. Fold the flour and egg mixture together using a rubber spatula. Repeat this step until all the flour has been folded into the egg white mixture.
- Carefully spoon the batter into muffin tins that have been lined with cupcake liners.
- Bake cupcakes on the lowest rack for 12-15 minutes or until the cupcake tops springs back into shape when lightly touched. Remove from the oven and allow to cool before frosting.
- Put strawberries in a blender or food processor and blend until they look thick and liquidy.
- In the bowl of an electric mixer, beat whipping cream and vanilla until it starts to thicken. Mix in sugar and salt and beat until stiff peaks form.
- Using a rubber spatula, fold in the liquified strawberries.
- If you liquified your strawberries enough, you should be able to spoon the cream into a piping bag and pipe it onto your cupcakes. If you have chunks of strawberries still, I would spread the whipped cream onto the cupcakes using a rubber spatula or knife.
- I took my cupcakes out of the liners and cut them in half so I could put extra frosting in the middle. If you want to make these a little easier to eat, you can just use it on the top of your cupcakes. Either way is really good!
Yeah. That totally happened.