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Angel Food Cupcakes with whipped cream

Cook· Dessert

Angel Food Cupcakes with whipped cream

 

Hello fellow sweet lovers!  I am so happy to share these fresh, made from scratch Angel Food Cupcakes with whipped cream.  These cupcakes have just the right amount of sweetness.  Sometimes it’s nice to have a dessert that isn’t overly sweet.  Plus, angel food is on the lighter side of calories so don’t feel guilty eating two or three of them at a time!

These gorgeous cupcakes are so light and airy.  I made fresh whipped cream and topped them off with some beautiful red strawberries.  Its a match made in heaven if you ask me.  They make perfect dessert for you and your sweetie.  Of course, you can add any fruit or topping that you like.  I highly recommend the whipped cream and strawberries.

Angel Food Cupcakes with real whipped cream

Angel Food Cupcakes with whipped cream
 
Recipe Type: Dessert
Cuisine: American
Author: Katie @ The Casual Craftlete
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
Ingredients
  • Angel Food Cupcakes
  • 3/4 cup granulated sugar
  • 12 large egg whites, at room temperature
  • 1 1/2 tsp cream of tartar
  • 2 tsp vanilla extract
  • 1 1/4 cup cake flour
  • 3/4 cup confectioners’ sugar
  • 1/2 tsp salt
  • Whipped Cream
  • 2 cups heavy whipping cream
  • 3 Tbs granulated sugar
  • 1/2 tsp vanilla extract
Instructions
  1. Cupcakes
  2. In a food processor, pulse 3/4 granulated sugar until fine and set aside
  3. In a large mixing bowl, sift together cake flour, confectioners’ sugar and salt; set aside
  4. In a large stand mixer fitted with a whisk attachment, whisk egg whites and cream of tartar together on medium speed. Add vanilla extract and continue to whisk to soft peaks. Slowly add the fine granulated sugar and whisk until medium peaks are formed (the tips of the peaks should flop over slightly) *Do not over beat to stiff peaks
  5. Gently fold in the flour mixture in thirds until all of the mixture is incorporated
  6. Spoon mixture into lined muffin tins.
  7. Bake for 13-15 at 350 degrees or until the cupcakes are springy
  8. Whipped Cream
  9. Chill your stand mixer bowl and whisk attachment in the freezer for 20 mins
  10. Pour the whipping cream into the bowl and whisk on med-high until it starts to thicken. Lower speed to medium then gradually add sugar and whisk to soft peaks. Add vanilla extract and continue to whisk to stiff peaks
  11. Garnish with diced strawberries if desired
 

Angel Food Cupcakes with fresh whipped cream and strawberries

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Comments

  7. Jill says

    Saw you at Whimsy Wednesdays. Pinning this recipe to try. I too had always associated angel food cake with a tube pan (which I don’t own). I like this idea much better. Thanks for sharing!

  8. Alexis @ Persia Lou says

    Yummmmm I have wanted to try from-scratch angel food cake for a while now, but have been a bit intimidated. I think maybe it is the 12 egg whites. I’m going to do it though! Thanks so much for linking up at The Makers. 🙂

  14. Britni says

    I absolutely love angel food cake but never thought of making it into a cupcake, love it! Thanks for sharing on the weekend re-Treat link party.

    Britni @ Play. Party. Pin.

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