CHRISTMAS CUPCAKES

Light, Fluffy and Delightful

RECIPE: Carrie Sellman, The Cake Blog.com

https://thecakeblog.com/2013/12/recipe-snow-angel-cupcakes.html

SERVES: 24 cupcakes

APPLIANCE: Oven

COOKING TIME: 20 mins (20mins prep)

DIFFICULTY: Simple

 

Ingredients

For the Angel Food Cupcakes

  • 2 cups granulated sugar, divided

  • 1 ⅓ cups sifted cake flour

  • 12 egg whites, at room temperature

  • ¾ teaspoon salt

  • 1 ½ teaspoons cream of tartar

  • zest of one organic lemon

When Ready To Serve

  • 16 ounces heavy whipping cream, very cold

  • 4 tablespoons granulated sugar

  • Fresh Raspberries

  • Confectioners’ Sugar

 

Method - Making the Dough

  1. Preheat the oven to 350 degrees

  2. In a food processor, pulse sugar until it is super fine. Roughly two minutes on low.

  3. Combine ½ cup sugar with cake flour and sift together four times. Set aside.

  4. In the bowl of an electric mixer filled with the whisk attachment, beat egg whites, salt and cream of tartar until medium-firm peaks.

  5. Sprinkle remaining 1 ½ cups sugar over egg whites with mixer running. Mix until thick and shiny.

  6. Add lemon zest. Mix several additional minutes until very thick. Remove bowl from the stand mixer. Scrape down whisk attachment, removing all egg whites and zest.

  7. Sprinkle ¼ of the flour mixture into a bowl and gently fold into egg whites using a clean rubber spatula. Repeat until all flour has been added.

  8. Spoon batter into a muffin tin lined with cupcake wrappers. Fill each wrapper almost to the very top. Smooth top.

  9. Bake 17 – 20 minutes or until the toothpick comes out clean. Cool for 5 minutes and then remove from muffin tin to cool completely

  10. In the bowl of an electric mixer fitted with the whisk attachment, whisk chilled heavy cream and 4 tablespoons sugar until you have soft peaks.

  11. When ready to serve, spoon a dollop of whipped cream on top of each cupcake. Top with a fresh raspberry and a sprinkle of confectioners sugar, if desired.