Reliving the same day over and over sounds like a nightmare — until you start to realize, it means you can eat whatever you want. Sign us up! Glazed doughnuts, pecan sticky buns, strawberry milkshakes: Bill Murrary’s stuck-in-time character Phil says, bring it on. Point: proven. The pale color and tender pliability of the cake could only be one thing: angel food, whose light-as-air batter is mostly meringue, with a bit of flour. Our Groundhog-inspired version — angel food cupcakes with raspberry buttercream — is individually portioned, so, theoretically, you could eat your cake in just one bite. Just please: don’t.
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*To make raspberry puree, simply process fresh or thawed raspberries in a blender or food processer until smooth. Press through a fine mesh sieve, if desired.
For the cupcakes
- 12 egg whites
- 1 1/2 Teaspoon cream of tartar
- 1 1/3 Cup sugar
- 2 Teaspoons almond extract
- 1 Cup cake flour (unleavened)
- 1/2 Teaspoon salt
- Raspberries, for garnish
For the frosting
- 1 Cup unsalted butter (1 stick)
- 1 1/2 Cup confectioner's sugar
- 1/2 Cup raspberry puree*
- 1 Teaspoon almond extract
Calories Per Serving164
Folate equivalent (total)21µg5%
- 3 cups raspberries (3/4 pound)
- 1/4 cup plus 2 tablespoons granulated sugar
- 4 teaspoons cornstarch dissolved in 4 teaspoons of water
- 1 cup cake flour
- 1/2 cup confectioners' sugar
- 10 large egg whites (1 1/4 cups), at room temperature
- 1/2 teaspoon salt
- 1 plump vanilla bean, split, seeds scraped
- 1 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 1/2 cups confectioners' sugar
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons water
- Pinch of salt
In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.
Heavenly Angel Food Cupcakes
These easy homemade cupcakes are a modification of my Best Angel Food Cake recipe. With a few simple changes to perfect the recipe in cupcake form, this dessert turned out heavenly!
The first thing I did was reducing the amount of sugar. It helped the batter rise better for this cupcake version. I also used half cake flour and half all-purpose flour for this recipe. While I preferred all purpose flour for the full sized cake, it didn’t work as well for the cupcakes. The combination gave the best texture and flavor.
Any kind of light frosting would be lovely with these cupcakes, but I absolutely loved them with a simple whipped cream frosting. It’s super easy to make in just 5 minutes!
Angel Food Cupcakes with Whipped Buttercream and Berries
Light as air, these angel food cupcakes shine with a simple whipped vanilla buttercream and fresh summer berries.
I’m just returning from a weekend of fun and (over) eating in Portland at the first annual Indulge food blogger conference (more on that later, for now check out my instagram feed). There were doughnuts, ice cream, huge piles of french fries, and more doughnuts.
So naturally I’m ready to eat a lot of veggies, and I’m going to try really hard to not think about doughnuts.
Okay, so I’m definitely craving healthy meals and snacks, but let’s be real. I’m 6 months pregnant and my sweet tooth is crazy anyway, so staying away from sweets is probably not going to happen.
Thank goodness for desserts that give you a lot of bang for your buck. Sure, it’s not a salad, but these angel food cupcakes are about as healthy as I’m going to get with a cupcake. They’re light and airy, and absolutely delightful topped with a whipped vanilla buttercream and berries.
They’re perfect for days when you want to get your sweet fix while not completely ruining your swimsuit-ready diet, and these cupcakes also make a great presentation at a summer dinner party or barbecue.
Baking tip:How to fold ingredients
“Folding” is a method of combining ingredients without knocking the air out of the mixture, such as the folding of dry ingredients into whipped egg whites for these angel food cupcakes. Here’s how it’s done:
- 1 cup cake flour
- 1 ½ cups white sugar
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
30-Minute Angel Food Cupcakes
Don&rsquot be fooled by their heavenly name. Typically, angel food cake is surprisingly finicky to make at home. There&rsquos the egg whites, the sifting, the folding&hellip Can we skip to the eating part already? That&rsquos why these 30-minute angel food cupcakes are so damn genius.
&ldquoThe cons of angel food cake are that it involves a lot of egg separating and a lot of careful mixing to to make sure you don&rsquot deflate the batter,&rdquo recipe developer Erin McDowell tells us. &ldquoBut with these cupcakes, all the amounts are smaller, so that mixing happens really quickly. They also bake really fast, unlike traditional angel food cakes, which can take over an hour.&rdquo Even better, the whipped cream frosting stays firm, thanks to the addition of freeze-dried strawberries. &ldquoThey&rsquore great for parties, picnics and summer events because you don&rsquot have to worry about that whipped cream deflating on you after ten minutes.&rdquo
Oh, and did we mention they taste like strawberry clouds?
2 teaspoons pure vanilla extract
1 cup (20g) freeze-dried strawberries
½ cup (57g) confectioners’ sugar
1 teaspoon pure vanilla extract
1. Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners. Do not grease the pan or the papers.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium speed until frothy.
3. Begin to add the sugar gradually in a slow, steady stream. Add the salt and vanilla, then increase the speed to high and continue to whip the mixture to stiff peaks, about 5 minutes. (It should look white and shiny, not grainy.)
4. Using a silicone spatula, gently fold the cake flour into the egg whites by hand, adding a little at a time and folding until combined before adding the next addition.
5. Divide the batter evenly among the prepared liners, then transfer the tin to the oven. Bake the cupcakes until the tops spring back when touched, 18 to 20 minutes. Allow them to cool completely in the pan.
6. Make the Frosting: In the bowl of a food processor, pulse the strawberries and confectioners&rsquo sugar until they form a fine powder.
7. In the bowl of an electric mixer fitted with the whip attachment, whip the heavy cream and vanilla extract to medium peaks. Add the strawberry-sugar mixture to the cream and whip until incorporated. Spoon the whipped cream onto the cooled cupcakes.
Recipe Testing Angel Food Cupcakes: What Works & What Doesn’t
Prepared without any fat like butter, oil, or egg yolks, angel food cupcakes rely on specific ingredients and careful mixing methods.
- Superfine sugar. The first step is to pulse regular granulated sugar in a food processor, grinding it down into a superfine sugar. Larger sugar granules harshly cut into the angel food cake batter, deflating the egg whites in their path. Don’t sabotage your recipe from the beginning– it’s imperative to use superfine sugar.
- Use real cake flour. All-purpose flour produces a dense angel food cake– it will end up tasting like white bread. In a pinch, you can use this cake flour substitute but the results are more favorable if you use actual cake flour.
- Aeration time. There’s another essential step while you’ve got the food processor out. It’s called aerating the dry ingredients and it’s crucial to the outcome of your angel food cupcakes. Aerating (1) fluffs the dry ingredients up and (2) allows them to dissolve quicker and more easily into the egg whites. Both are important!
- Whipping the egg whites. Egg whites, a little water, and cream of tartar make the base of angel food cake. You’ll whip them, along with 1/2 cup of superfine sugar, until light and fluffy. Make sure there are no yolks hiding in the batter as their fat will prevent the egg whites from whipping properly. (You might remember that if you’ve ever tried French Macarons .)
- No chemical leaveners needed. You’ll notice that baking powder and baking soda are missing from the recipe. That’s not by mistake– the air in whipped egg whites give the cupcakes all their rise. (Just like chocolate soufflé .) 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. Meaning… don’t overwork the batter as you add the dry ingredients.
- What does the cream of tartar do? It holds the air bubbles in place, ensuring that angel food cake’s batter maintains its fluff ball volume when baked. If you leave out the cream of tartar, the egg whites will deflate. And the water? It breaks up the sugar, so the cupcakes aren’t as sticky. Note: We don’t find water necessary in a larger angel food cake.
- Give the batter a break. As mentioned above, we don’t want to overwork the cake batter. We’ll put that into practice when we add the dry ingredients. (Don’t get nervous. I’m literally asking you to do less work.)
- Sifting is key. Sift the dry ingredients into the egg whites in parts, folding between each addition. Sift a little in, fold together, sift a little more in, fold together, etc. Dumping all the dry ingredients into the delicate egg whites will deflate them. If you haven’t caught on by now, the fluffier and puffier your angel food cake batter, the fluffier and puffier your angel food cupcakes.
- Spoon the batter. The batter is foamy (air!), so you can’t pour it into your cupcake liners. Instead, grab a spoon and spoon the batter into each cup filling about 3/4 full. The cupcakes only take about 18-20 minutes. The tops will be a very pale golden brown and will bounce back if you gently poke them.
Here’s a photo of the whipped egg white mixture:
Now sift in the dry ingredients in stages, gently folding together after each addition to make a foamy batter:
Fresh Raspberry Angel Food Cupcakes
Light and airy angel food cake with a not-so-hidden surprise in the middle!
- 7 whole Egg Whites, At Room Temperature
- 1 Tablespoon Vanilla
- ½ teaspoons Salt
- ¼ cups Granulated Sugar
- ¼ teaspoons Cream Of Tartar
- ½ cups Flour
- ½ cups Powdered Sugar
- 24 whole Fresh Raspberries
Preheat oven to 325 F. Line two 12-count muffin pans with muffin cups and set them aside. (I used aluminum liners for this and feel like it worked great, but you can use whatever you have on hand).
Using a stand or hand mixer, beat the egg whites, vanilla and salt on high for about 2 minutes until they start to get foamy. Then lower the speed. While the mixer is on low slowly pour in the granulated sugar and cream of tartar. Then turn the mixer on high and beat until the egg whites form soft peaks. Sift in the flour and powdered sugar and gently fold until incorporated.
Fill each muffin cup full of the egg white mixture and gently press a raspberry into the middle of the cupcake. Bake at 325 F for 12-15 minutes until the tops start to brown slightly. Then remove them from the oven and let them cool before digging in … those raspberries will be hot! Enjoy!
Even More Cute Cupcake Recipes For Summer
Lime Blueberry Cupcakes | These stunning cupcakes are the perfect combination of sweet and zesty. Everyone is going to go crazy over how awesome they taste!
Strawberry Cupcakes | Wonderful cupcake for your next summer barbecue or party. You are going to love the subtle strawberry flavor and how moist they are.
Maraschino Cherry Pineapple Cupcakes | These are impossible to eat without a giant smile on your face. They are bright, cheery and taste heavenly!
Chocolate Angel Food Cupcakes | You still need a little bit of chocolate even in the summer. Angel food cake that is going to melt in your mouth and leave you begging for more!
Lemon Chiffon Cupcakes | Elegant and tasty these cupcakes are out of this world! The lemon cream cheese frosting is an explosion of delicious flavors!
I hope you enjoy these fun summer cupcake recipes. I know I have quite a few I have on the list to make this year.
We love cupcakes and have lots of family gatherings we will probably attend, so it is a good excuse to make some and share with our loved ones.
These cupcakes will last at room temperature for about 1 - 2 days. Plain cupcakes freeze well when kept in an airtight container. They should last about a month in the freezer. Leave them to thaw completely before enjoying.
You can make your own cake flour easily! Measure out &frac23 cup of all-purpose flour, remove 2 tablespoons of the flour, and stir in 2 tablespoons of cornstarch. Sift the flour and cornstarch together.
You may have had a bit of fat in the egg whites. Thoroughly wash and dry your mixing bowl and beaters. I also like to rub them with a cut lemon. Make sure no yolk made its way into the whites.
It could be that the granulated sugar was not processed enough, you did not sift your ingredients, or that you over mixed your batter when adding the dry ingredients into the egg whites.