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:
- Use a rubber spatula and make sure your bowl is big enough.
- Using the spatula, cut through the egg whites at 90 degree angle to the bottom of the bowl.
- Scoop the egg whites and fold it on top of itself, incorporating the dry ingredients.
- Rotate bowl a quarter turn and repeat only just until no streaks of dry ingredients remain. Do not over mix.
Angel Food Cupcakes
For the cupcakes:
- ½ cup powdered sugar (112 grams)
- ⅔ cup cake flour (56 grams)
- 1 cup egg whites (250 ml, about 8 large eggs)
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup granulated sugar (100 grams)
- ½ teaspoon vanilla extract
For the Whipped Buttercream:
- 2 cups powdered sugar , sifted (450 grams)
- ½ cup unsalted butter , at room temperature (113 grams)
- ¼ cup heavy whipping cream (60 ml)
- Pinch of salt
- ½ teaspoon vanilla extract
- Fresh berries such as strawberries, blueberries and raspberries
- Preheat oven to 350°F. Line a muffin pan with paper liners or lightly grease with butter.
- Sift together the powdered sugar and cake flour 3 times. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
- In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
- Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
- To make the frosting, either in a stand mixer or with a hand-held mixer, beat the powdered sugar and butter together until smooth. Add the whipping cream, salt and vanilla and beat on high speed until light and fluffy, about 3 minutes.
- Frost cupcakes with buttercream and top with berries.
Disclaimer: This recipe was developed in partnership with Go Bold With Butter. All opinions are my own, as always. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible.