Description
Delightfully light and airy Angel Food Cupcakes topped with fresh whipped cream and a medley of fresh berries. This classic American dessert offers a perfect balance of fluffy texture and sweet, tangy fruit, making it a refreshing treat ideal for summer gatherings or as a simple yet elegant dessert.
Ingredients
Scale
Angel Food Cupcakes
- ¾ cup cake flour
- ¾ cup granulated sugar, divided
- 6 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners or leave unlined for traditional angel food texture.
- Sift Dry Ingredients: Sift together the cake flour and half of the granulated sugar (6 tablespoons) and set aside for later use.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites along with cream of tartar and salt on medium speed until soft peaks form.
- Add Sugar Gradually: Gradually add the remaining granulated sugar to the egg whites while continuing to beat the mixture until stiff, glossy peaks form.
- Fold in Vanilla: Gently fold in the vanilla extract without deflating the egg whites.
- Incorporate Flour Mixture: In three additions, sift the flour and sugar mixture over the beaten egg whites and gently fold in with a spatula until fully incorporated, maintaining the airiness.
- Fill Cupcake Pan: Spoon the batter into the prepared cupcake pan, filling each cup nearly full for even rising.
- Bake: Bake for 16–18 minutes or until the tops are lightly golden and spring back when gently pressed.
- Cool Properly: Let the cupcakes cool upside down in the pan or on a wire rack to preserve their shape and texture.
- Prepare Whipped Cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth and fluffy topping.
- Assemble: Top each cooled cupcake with a generous dollop of whipped cream followed by a handful of fresh mixed berries.
Notes
- Use a metal or glass bowl that is completely clean and dry for whipping egg whites to ensure maximum volume.
- Avoid overmixing the batter to maintain the light and airy texture characteristic of angel food cupcakes.
- For the best taste and texture, enjoy the cupcakes the same day they are topped with whipped cream and berries.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with topping
- Calories: 140
- Sugar: 14g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
