Description
Light and airy angel food cupcakes topped with fluffy whipped cream and a fresh medley of berries. This delightful dessert combines the classic sponge texture of angel food cake in convenient cupcake form, perfect for parties or a refreshing treat any time.
Ingredients
Scale
Angel Food Cupcakes
- 1 cup egg whites (about 7-8 large eggs, room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 cup cake flour (or all-purpose flour, sifted)
- 1/4 tsp salt
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Berry Topping
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
- Prepare the Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
- Add Sugar Gradually: Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until the egg whites form stiff, glossy peaks.
- Sift Dry Ingredients: Sift together the cake flour and salt in a separate bowl to remove lumps and aerate the flour.
- Fold in Flour Mixture: Gently fold the sifted flour and salt mixture into the stiff egg whites in small batches using a rubber spatula, being careful not to deflate the batter.
- Add Vanilla Extract: Fold in the vanilla extract gently until just combined.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake the Cupcakes: Bake for 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the tin.
- Whip the Cream: While cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, taking care not to overwhip.
- Prepare the Berries: Wash and slice the strawberries, and combine them with the blueberries and raspberries in a small bowl.
- Assemble the Cupcakes: Once cooled, top each cupcake with a generous dollop of whipped cream, then add a few spoonfuls of the mixed berries on top.
- Serve and Enjoy: Serve the angel food cupcakes immediately or refrigerate until ready to serve for a fresh, light dessert.
Notes
- Use room temperature egg whites for better volume and stability.
- Be gentle when folding in the flour to avoid deflating the beaten egg whites.
- Do not overwhip the cream to prevent it from turning into butter.
- For extra flavor, you can add a little lemon zest to the batter or berries.
- Store assembled cupcakes in the refrigerator and consume within 1-2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
