Baking: Angel Food Cupcakes


 I definitely intended on making these for a party a few weeks ago, but somehow my egg white just wouldn’t whip! Then again, I was making both these and some cinnamon rolls so I was so focused on the rolls that it was slightly difficult to make the angel food cupcakes.

I went with these when my roommates were gone so that I could stay up and watch Criminal Minds (currently my guilty late night tv pleasure) and make these cupcakes. I definitely wanted to make most of the recipes on this Food and Wine list – but I didn’t want to buy an angel cake pan. I doubt I’d have another use for it so decided to go with cupcakes.

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The cupcakes when they came out of the oven, they had puffed over a little more than expected, but that’s fine. They were definitely nice and fluffy like normal angel cake. There was no real lemon flavor – even though I added some lemon juice as the recipe suggested. I didn’t have any lemon rind, so maybe the lemon sugar as the original recipe would have helped the lemon-y flavor.

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I ended up bringing these to a Super Bowl/Chinese New Year party put on by my friend. The Super Bowl was fun to watch – even though I’m not really a fan of either team playing. It was just nice to hang out with my friends and get some social time in during a busy time of the year. I’m super glad my friends enjoyed these as a

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Recipe:
(adapted from here and here)

Ingredients:
Cupcake
3/4 cups granulated sugar
1/2 cup cake flour
1/4 teaspoon salt
3/4 cups large egg whites at room temperature
1/2 tablespoon water
1/2 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice

Whipped Cream
1/2 cup of heavy whipping cream
1 tablespoon granulated sugar

Directions:
1. Preheat the oven to 325 degrees. Line a 12-cup muffin tin with cupcake liners
2. Place 1/2 cup of sugar in a small bowl. In a medium bowl, sift the flour with the salt and the remaining 1/4 cup of granulated sugar.
4. In a large bowl, beat the egg whites until foamy.
5. Add the water, cream of tartar, vanilla and 1 tablespoon of the lemon juice and beat at medium-high speed until soft peaks form.
6. Gradually add the sugar and beat until the whites are stiff and glossy.
7. Fold in the flour mixture in 3 batches.
8. Spoon the batter into the muffin tin – it should split pretty evenly among the cupcakes.
9. Bake the cake for about 20 minutes. I would rotate it about 15 minutes in because one half of the cupcakes will start to brown on top and not the other half.
10. Let your cake cook before making the whipped cream.
11. To make the whipped cream, place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
12. Decorate by putting the whipped cream on top and then decorate with a piece of fruit (I chose blackberries!)

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