Last Saturday, I searched and searched for a simple, “spring-y” dessert to make for Mother’s Day. And voilá! I found this easy and super tasty recipe. At first, I was skeptical because I had never made angel food cake before, but everything worked out. 🙂 The strawberries add the perfect refreshing touch to it– almost like a modified strawberries and shortcake.
Angel Food Cake Cupcakes with Strawberries and Cream adapted from design. bake. run.
- 1/2 cup + 2 tablespoons flour
- 1/2 cup granulated sugar – i added 2 tablespoons
- 1/2 cup powdered sugar
- 6 egg whites – note: it is best to use fresh egg whites not from the carton. most of the store-bought egg whites will not form stiff peaks due to the pasteurization process
- 3/4 teaspoon cream of tartar
- 1 teaspoon vanilla – i used 2 teaspoons (i love my vanilla!)
- 1/8 teaspoon salt
Strawberries & Cream Filling
- 12 strawberries, washed and sliced (you can use more or less, depending on how many you’d like per cupcake)
- 1 cup heavy whipping cream
- 3 tablespoons of granulated sugar – i like my whipping cream a little sweeter, so i changed this to 4 1/2 tablespoons
- 2 teaspoons of vanilla
- Preheat oven to 350℉ and line 1 cupcake pan (12 count) with cupcake liners.
- In a small bowl, combine the flour and sugars (1/2 cup granulated + 1/2 cup powdered).
- Using a mixer, whip the egg whites for approx. one minute, until frothy. Add the cream of tartar, vanilla and salt. Whip for 5-6 minutes, or until stiff peaks form. note: this is where I became worried! it took longer than 6 minutes for the stiff peaks to form, but it worked out. be careful not to over-whip the egg whites.
- Pour 1/4 cup of the flour mixture into the egg mixture and gently fold in. Repeat until all of the flour is incorporated.
- Spoon the batter into the cupcake liners 3/4 of the way (i only poured the batter in halfway- still works fine, just makes smaller cupcakes) and bake for 15-17 minutes or until the cupcakes are lightly golden and springy to the touch.
- Remove from the oven and allow to cool completely.
For the whipped cream:
- Add the heavy whipping cream, sugar and vanilla to a medium-sized bowl and whip for 3-4 minutes, or until light and airy. Store the whipped cream in the refrigerator until ready to use.
To assemble the cupcakes:
- Carefully take off the cupcake liners and slice the cupcakes in half.
- Spread a generous portion of the whipped cream on the bottom half, then add the sliced strawberries on top. Top the strawberry layer with another spoonful of whipped cream.
- Place the top half of the cupcake back on (don’t press down too hard or the strawberries will fall off on the sides). If the cupcake is about to fall apart, place a toothpick in the middle to hold it together.
- Serve right away, or refrigerate until ready to consume.
Thanks again to design.bake.run. for this simple and perfect summertime treat! This weekend I’ll be posting another surprise recipe… (hint: I’ll be using the egg yolks that I got from the egg whites in this recipe, and it also has to do with summertime). If you try the recipe, let me know how it works for you. 🙂
~ Sydney ~