Angel Food Cupcakes

Baked, Dessert, Happiness is homemade, Recipes, Uncategorized

Cupcake-a-licious! You can’t be sad while holding a cupcake : ) 

I have never made angel food “cupcakes”.  It was an interesting experience with a sweet outcome. Angel food cake is a delicate & soft dessert, especially as a cupcake. It’s important not to over fill the cupcake liner. I lost a few that were filled slightly below the liner. My suggestion is to use foil liners as well. Be gentle with these little suckers. 

 The strawberries were roasted and smelled amazing … with a splash of maple syrup and granulated sugar. A summer scent that always makes me smile! 

#haveyouhadyourcupcaketoday #berrysweet

Ingredients: 1 1/4 cup cake flour, sifted – 1 1/2 cup granulated white sugar – 1 1/2 cup egg whites, at room temperature – 1 teaspoon fresh lemon juice – 1 tsp cream of tartar – 1/2 teaspoon pure vanilla extract – 1/4 tsp salt – 1/2 teaspoon almond extract – 2 cups fresh strawberries, sliced,  1 1/2 – 2 tablespoons maple syrup – 1 teaspoon granulated sugar  – 1 1/2 cup heavy cream – 2 tbsp sugar – 1 teaspoon vanilla bean paste or vanilla extract – 2 cups fresh strawberries – 2 tbsp maple syrup – 6 oz strawberry jam; preserve – 2 tsp granulated sugar  Optional: red swedish fish valentine heart candy decoration

Pre heat the oven at 350 degrees. Do not spray or butter the pan. In a large bowl, sift together 3/4 cup granulated sugar and all of the flour. In your mixer or another large bowl, beat the egg whites until foamy. About 2 minutes. Add the cream of tartar, lemon juice and vanilla extract and salt. Continue to beat until soft peaks form. Gradually add remaining sugar. Scrape sides if necessary. Sift the flour mixture (gradually, 1/4 cup at a time), gently fold into the egg whites. Spoon into pan/liners. Reminder: fill 3/4 or slightly less, use your discretion. Bake 350, 12 – 15 minutes. Allow to cool. 

Glaze: Place sliced strawberries in a single layer on baking sheet lined with parchment paper. Drizzle maple syrup evenly followed by sprinkled sugar. Roast strawberries, 400 degrees 10-12 minutes. Berries should be tender and release juices. Place strawberry jam into a bowl, spoon roasted strawberries on top and mix together using a fork. Optional: add a few teaspoons of warm water if the glaze is too thick. 

 

 

 

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