Angel Food Cupcakes with Fresh Raspberry Cream

Time to Cook: 
18 min
Time to Prepare: 
15 min
Number of Servings: 
12
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You don't need a special pan or anything to make these little bites of heaven, just a mixer! Light and summery, these cakes are amazing topped with fresh whipping cream infused with summer berries. When separating your eggs, be very careful not to get any yolk into the whites or they won't whip properly. I suggest cracking the eggs one at a time into an egg separator, then when you've successfully separated them pour the white into another bowl. This way if one egg breaks on you, the entire batch isn't ruined.

 

 

Light and summery, these are a perfect treat

Ingredients

3/4 cup + 2 Tbsp sugar

1/2 cup cake and pastry flour

1/4 tsp salt

6 egg whites (room temperature)

2 1/2 Tbsp warm water

1/2 tsp vanilla

3/4 tsp cream of tartar

Raspberry whipped cream

1 cup whipping cream

1 tsp vanilla extract

1 Tbsp sugar

1/3 cup pureed fresh raspberries or seedless raspberry jam


Directions

1. Pre-heat your oven to 350 F and line a muffin tin with paper cups.

2. Using a food processor, pulse the sugar until it becomes very fine.

3. Sift the flour, salt, and half of the sugar together into a medium bowl. Set aside.

4. In the bowl of a very clean electric mixer, whip the egg whites with the vanilla and cream of tartar for about a minute and a half, until everything is really well combined. With the mixer still running, slowly add the sugar bit by bit and beat until medium peaks form.

5. Gently sift 1 tbsp of the flour mixture evenly over the top of the whipped egg whites and then using a spatula, gently fold in. Repeat until you have added all the flour mixture.

6. Spoon the batter into muffin cups until they are full. Smooth the tops so they are even.

angel food cake cupcakes

7. Bake in the center of the oven for about 18 minutes until a toothpick inserted in the center comes out clean. the cupcakes will rise quite a bit and look very pouffy, but they will fall a bit once you take the pan out of the oven. Remove from the tin and let cool to room temperature on a wire baking rack before topping with raspberry whipped cream

Raspberry Whipped Cream

1. In a very cold bowl, whip the cream with the sugar and vanilla until soft peaks form.

2. Add the pureed raspberries and continue to whip until stiff peaks form. Frost the cupcakes!

Cupcakes are best eaten the same day once you've frosted them.

angel food cupcakes

cupcake recipe adapted from Cooking Classy