This easy recipe for light-as-air angel food cupcakes is a wonderful choice for a light summer dessert! These make light but so delicious little cupcakes. Line a 12-cup muffin pan with cupcake liners. Remember when I told you not to overwork the cake batter? Next time I will add a teaspoon of almond extract with the vanilla extract to give it a more authentic taste. Our beautifully moist and chocolatey sponge with chocolate frosting and drips topped with chocolate chunks. The batter is foamy (yay! This recipe was spot on. Would love your thoughts, please comment. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Easy . It took approximately 6 minutes in my stand mixer on medium speed. Prepared without any fat like butter, oil, or egg yolks, angel food cake relies on a few very specific ingredients and mixing methods. Discover (and save!) If you follow the recipe, you will have no problems. They do not rise like an angel food cake would. We’ll put that into practice when we add the dry ingredients. It’s been awhile since we talked about angel food cake and in the spirit of Memorial Day weekend, I’m showing you how to turn angel food cake into party-perfect angel food cupcakes. I wanted to keep this as easy as possible, and this whipped cream frosting will hold up refrigerated until serving if made on the same day. Today however, they are only in the topping of these cupcakes, so feel free to use your favorite berry if you’d like. And you know you’re old when you ask your husband for an egg separator for your birthday and then he gifts it to you early because it’s an egg separator and you’re going to use it right now!!!!! Bake 10-15 minutes until cupcakes begin to pull away from sides of pan. The batter looked just like meringue before baking. This photo speaks for itself where you can see the deflated and shriveled cupcake vs the light and fluffy cupcake. Please specify when ordering. Angel Food Cupcakes makes about 10 to 12 extra large cupcakes 6 large egg whites 1/2 teaspoon cream tartar 3/4 cup + 1 tablespoon sugar 1/4 teaspoon salt 1/2 cup cake flour 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract. However, this recipe exceeded my expectations. Unfortunately, cream that is over beaten will curdle (and eventually make butter). I was skeptical at first. Topped with rich chocolate frosting, this sweet, airy dessert tastes heavenly. Hi Misi, Although carton egg whites don’t whip up to nearly the same volume, you can try to use them if you wish. Then I summarize the tried-and-true tricks before leaving you with the full angel food cupcakes recipe! It is possible to just use a whisk, but it will take longer to reach the proper thickness for both the egg whites and the whipping cream. Grab a cookie, take a seat, and have fun exploring! Sift the dry ingredients; flour, cornstarch and cocoa powder, over the egg whites 1/3 at a time. Since we’re not leaning on a chemical leavener as a crutch, it’s important to handle that *air* with care so the cupcakes don’t deflate. Notify me via e-mail if anyone answers my comment. I am over here drooling over this dish right now. Fold in each third gently before adding more, being careful not to deflate the egg whites. Angel Food Bakery cupcakes and cakes are handmade and baked fresh on our bakery every day using only the best ingredients. Set aside. PLEASE SEE MY. Instructions. Chocolate Angel Food Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. The light and fluffy comes from egg whites, which are whipped up and provide the only … This scratch Angel Food Cake recipe yields a lighter, more delicate cake than one mixed from a box. They tasted really good. It's the WEEKEND! 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