Fluffy Angel Food Cupcakes
If you’re looking for a cupcake that is light and fluffy, try these Fluffy Angel Food Cupcakes!
Ingredients
Cupcakes
- 75 g cake flour see notes
- 75 g powdered sugar
- Pinch of salt
- 6 egg whites
- 1 tbsp (20 ml) 20ml warm water
- 1 tsp vanilla bean paste or vanilla extract
- 3/4 tsp cream of tartar see notes
- 210 g caster sugar superfine sugar (see notes)
Mascarpone Whipped Cream
- 490 g (500 ml) heavy whipping cream cold
- 125 g mascarpone cold (mix a little before using)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Raspberry sauce
- Raspberries and blueberries to decorate
Instructions
Cupcakes
- Preheat a fan-forced oven to 165C / 330F (185C / 365F for no fan). Line a cupcake tray with 12 cupcake liners. Set aside.
- Begin by placing a sift on top of a medium sized mixing bowl, sift together the cake flour, powdered sugar, and salt. Repeat these another 3 times. This is important to the recipe so don’t skip it!
- To a large separate bowl, add the egg whites, warm water, vanilla extract and cream of tartar. Use electric beaters too beat until you reach soft peaks. Then, while the beater is on high speed, begin adding the sugar 1 tbsp at a time until it’s all in there, it should take a couple minutes to add. Continue beating on high speed for 5 or minutes until you stiff, glossy peaks.
- Sift the dry ingredients in three different portions, folding each time using a spatula.
- Use a large cupcake scoop to scoop the batter into the cupcake tin, filling quite high. Use a spatula to gently flatten out the top. Bake for 15-16 minutes until light golden brown. Take out of the oven and allow to cool in the tin for 10 minutes. The cupcakes will shrink slightly, that’s normal.
Mascarpone Whipped Cream
- Add all the ingredients into a large mixing bowl and whip until you reach stiff peaks.
- Fit the end of a piping bag with a large open star tip and fill with mascarpone whipped cream. Pipe a swirl on top of each cupcake and top with berries. Serve fresh!
Video
Notes
Storage
These cupcakes are best served the day they’re made but can be stored in an airtight container for up to two days.
What is cake flour?
Cake flour is a flour low gluten flour often used for cake making that results in a more delicate, light and fluffy cake.
What is cream of tartar?
It’s a powdery substance that is often used to help stabilise egg whites when being turned into meringue. You can use equal amounts of fresh lemon juice or white vinegar in it’s place.
What is caster sugar?
Caster sugar, sometimes known as superfine sugar is a finer version of granulated sugar. It’s not as fine as powdered sugar, but a lot finer than granulated sugar. It’s often used for making cakes and cupcakes. It’s also perfect for meringues because it’s course enough to create air bubbles but it also dissolves more easily than granulated sugar without the risk of over whipping.
How to make Caster sugar
You can make your own caster sugar by adding granulated sugar to a food processor and pulsing on high speed until it appears much finer.
What if my cakes sink?
This can happen in humid environments once they come out of the oven. They're fully cooked, they've just sunk. The frosting on top will cover the sinking and they'll still look and taste amazing.
Nutrition
Calories:178kcal | Carbohydrates:9g | Protein:3g | Fat:12g | Saturated Fat:7g | Polyunsaturated Fat:0.4g | Monounsaturated Fat:2g | Cholesterol:34mg | Sodium:26mg | Potassium:76mg | Fiber:0.1g | Sugar:6g | Vitamin A:448IU | Vitamin C:0.1mg | Calcium:27mg | Iron:0.1mg
Have you tried this recipe?Tag me on instagram @thescranline!