Everyone's favorite light and airy cake has been transformed into cupcakes! Angel food cupcakes are topped with sweetened whipped cream and fresh berries to create the perfect spring or summer dessert.
¾cupegg whitesat room temperature (175 grams; about 5 large egg whites)
¾teaspooncream of tartar
⅛teaspoonsalt
½cupgranulated sugar(100 grams)
1teaspoonpure vanilla extract
Whipped Cream Frosting
1 ½cupsheavy whipping cream(360 ml)
⅓cuppowdered sugar(40 grams)
1 ½teaspoonspure vanilla extract
Instructions
To make the angel food cupcakes: Preheat the oven to 325°F (163°C). Line two 12-count standard muffin pans with 16 to 17 cupcake liners and set aside.
Sift the cake flour and powdered sugar together two times. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy.
Add the cream of tartar and salt then increase the speed to medium-high. Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
Sift one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time. Make sure not to over mix the dry ingredients, you don’t want to deflate the egg whites!
Evenly distribute the cake batter between all of the cupcake liners, filling each one only about ⅔ of the way full.
Bake for 17 to 22 minutes or until the tops are lightly golden brown and a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
To make the whipped cream frosting: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
Pipe the whipped cream on top of the cupcakes.
Video
Notes
Storage Instructions: Frosted cupcakes may be stored in an airtight container in the fridge for 2 to 3 days.Freezing Instructions: Cupcakes will freeze well for up to 3 months. Thaw to room temperature and frost the cupcakes right before serving.