Angel Food Cupcakes With Whipped Vanilla Cream

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When I first started blogging, one of the first blogs I followed (+ one of the first bloggers who was a regular reader of mine) was the wonderful caroline of chocolate + carrots. Caroline is fellow southerner, + excitingly, a soon-to-be mama, with her first baby due in a few weeks!

When Erin at texanerin baking asked me if I’d participate in a surprise virtual baby shower for caroline, I couldn’t say yes fast enough! I knew immediately what I’d make – angel food cupcakes.

I’ve had this great cupcake recipe under my belt, but hadn’t yet found the right occasion to make them. I knew that their light texture + pretty appearance would be perfect for any baby shower, virtual or otherwise.

This was my first time making angel food cake, so I was a bit worried whether I’d be able to achieve the delicate texture + light, sweet flavor that I love so much. Luckily, my fears were for naught – who knew that angel food cake was so easy to make?

I wound up with a wonderful result – the cupcakes were light, airy, delicate, + just sweet enough. Because angel food cake is so light, I didn’t want to overpower it with too heavy or bold of a frosting, so I opted for a simple vanilla whipped cream, which paired perfectly with the cupcakes.

Angel Food Cupcakes with Whipped Vanilla Cream

Light and airy angel food cupcakes topped with a simple vanilla whipped cream, perfect for a baby shower or any delicate dessert occasion.

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Cook Time 19 minutes mins

Servings: 36 cupcakes

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 12 large egg whites 1 1/2 cups
• 1 1/2 teaspoons cream of tarter
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 3/4 cups sifted powdered sugar sift before measuring
• 1 1/8 cups sifted cake flour sift before measuring
• 1/4 teaspoon salt
• 1 pint heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Method

 

1. Let egg whites sit at room temperature for about one hour before beginning.
2. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside.
3. Line a cupcake tin (or two) with cupcake liners. Preheat oven to 350 degrees F and place rack in the bottom third of oven.
4. Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5 minutes.
5. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.
6. Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients - I did this in three increments.
7. Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired.
8. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened.