Have you ever tried Angel Food Cake or Angel Food Cupcakes with Whipped Cream Frosting from scratch?
Angel Food Cake is one of those desserts that people only buy at the grocery store. Most bakeries don’t even make Angel Food Cakes any more. They especially don’t make Angel Food Cupcakes with Whipped Cream Frosting! It’s really a shame; so here’s a home-made angel food cake recipe for you that will make you appreciate the decadence of this light and fluffy cake that comes only by making it from scratch.
These cupcakes have a whipped cream frosting with chocolate snowflakes tinted with light teal color for winter. I use Wilton Teal Icing Gel. In the summer, I would place a few chopped fresh strawberries on top. Makes 24 cupcakes.
Ingredients
1 cup granulated sugar
1/2 teaspoon cream of tartar
2/3 cup cake flour
1/4 teaspoon salt
6 egg whites
1/2 teaspoon vanilla extract
Directions
Line the cupcake pans with cupcake liners of your choice. Preheat oven to 350 degrees F.
Combine 1/2 cup of sugar with cream of tartar in one bowl. In another bowl, sift together the other 1/2 cup of sugar with flour and salt.
Place egg whites and vanilla extract into a large bowl and whip on medium speed using the whisk attachment until soft peaks form.
Then, gradually add the sugar and cream of tartar mixture to the egg whites, whipping on high speed to maximum volume.
Gently fold the sugar and flour mixture into the egg whites just until fully incorporated. This is a slow process, if you fold too rough you can break the egg whites which is what makes angel food cake so light and fluffy.
For Cupcakes:
Pour into cupcake pans or cupcake liners and bake for 18 to 20 minutes or until it springs back gently to the touch. Let the cupcakes cool completely. If no cupcake liners were used, carefully run a knife around the sides of the pan to release the cupcakes. Shake gently to invert the cupcakes onto a rack or plate. Keeps at room temperature for up to 5 days.
For Cake:
Pour into tube pan and bake for 35 minutes or until it springs back gently to the touch. Let the cake cool completely upside down. Carefully run a knife around the sides of the pan and around the center tube to release the cake. Shake gently to invert the cake onto a rack or plate. Keeps at room temperature for up to 5 days.
You can add a little Chocolate Snowflake Pizazz!
For the Chocolate Snowflakes: Melt 12 ounces of Wilton White Candy Melts (chocolate) over a double broiler. Add a very little bit of Wilton Teal Icing Gel. It’s better to add a little at a time to get the desired color. Once you get the color you want, put chocolate in a disposable pastry bag and pipe snowflakes onto some Reynolds Parchment Paper taped to a hard, flat surface. If you have trouble piping snowflakes free-hand, print off some pictures of snowflakes and put it behind the parchment paper and just trace. Let cool completely. When ready to place on top of cupcakes, use a spatula to get them off the parchment paper.
Yes, you CAN make Home made Whipped Cream too!
For the Whipped Cream: Place 1 quart of heavy whipping cream, 1/2 cup powdered sugar and 1 teaspoon of vanilla extract in a large bowl. Using the whisk attachment, whip on low speed until the mixture starts to thicken up, then increase speed to medium and whip until the mixture comes together. This process takes a good 10 minutes so patience is the key. But don’t leave it alone because you could curdle it and if that happens it will look like nasty chunks of butter. Once you get the desired consistency, pipe onto cupcakes using a 1M star decorator tip.
For tips on piping, visit icing cupcakes without a pastry bag.
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- ⅔ cup cake flour
- ¼ teaspoon salt
- 6 egg whites
- ½ teaspoon vanilla extract
- Line the cupcake pans with cupcake liners of your choice. Preheat oven to 350 degrees F.
- Combine ½ cup of sugar with cream of tartar in one bowl. In another bowl, sift together the other ½ cup of sugar with flour and salt.
- Place egg whites and vanilla extract into a large bowl and whip on medium speed using the whisk attachment until soft peaks form. Then, gradually add the sugar and cream of tartar mixture to the egg whites, whipping on high speed to maximum volume. Gently fold the sugar and flour mixture into the egg whites just until fully incorporated.
- Pour into cupcake pans and bake for 18 to 20 minutes or until it springs back gently to the touch. Let the cakes cool completely upside down. Carefully run a knife around the sides of the pan and around the center tube to release the cake. Shake gently to invert the cake onto a rack or plate. Keeps at room temperature for up to 5 days.
- For the Chocolate Snowflakes: Melt 12 ounces of white chocolate over a double broiler. Add a very little bit of gel teal food coloring. It's better to add a little at a time to get the desired color. Once you get the color you want, put chocolate in a disposable pastry bag and pipe snowflakes onto some parchment paper taped to a hard, flat surface. If you have trouble piping snowflakes free-hand, print off some pictures of snowflakes and put it behind the parchment paper and just trace. Let cool completely. When ready to place on top of cupcakes, use a spatula to get them off the parchment paper.
- For the Whipped Cream: Place 1 quart of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract in a large bowl. Using the whisk attachment, whip on low speed until the mixture starts to thicken up, then increase speed to medium and whip until the mixture comes together. This process takes a good 10 minutes so patience is the key. But don't leave it alone because you could curdle it and if that happens it will look like nasty chunks of butter. Once you get the desired consistency, pipe onto cupcakes using a 1M star tip.
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