Monday, December 10, 2012

Angel food Cupcake with Berries & Whipped Cream Frosting




 
 
 To my dear Daughter,
 
It was certainly Love at First Sight,
when we met 13 yrs. ago.
All 17 1/2 hrs. of pain
was worthwhile.
 
Let me quote 2 very wise people ...
 
"You might have outgrown my lap, but you will never outgrow my heart."
 
"You are definite the happy memory of the past,
the joyful moment of the present,
and the hope and promise of the future."
 
 
Happy 13th Birthday my Beautiful Daughter!
You're Officially a Teenager.

 
 
  
 

 
Ingredients:
 
 
ANGEL FOOD CUPCAKE
 
1/2 cup confectioners (powdered) sugar
1 cup cake flour
10-12 large egg whites (1 1/4 cups), at room temperature
1/4 tsp salt
1 tsp pure vanilla extract or 1 vanilla bean seeds
1 1/14 tsp cream of tartar
3/4 cup granulated sugar
14-16 cupcake liners
 
 
WHIPPED CREAM FROSTING
 
1 cup cold Heavy Whipping Cream
1/2 tsp pure vanilla extract
2 tbsp granulated sugar
1/3 cup strawberry puree (optional)
 
 
TOPPINGS
16-18 Strawberries, hulled and sliced thin
1 pint Raspberries
 
 
 
Directions:
 
 
 FOR ANGEL FOOD CUPCAKE
 
  • Preheat oven to 325°F.
  • In a medium bowl, sift confectioners sugar and cake flour twice to combine and aerate. Set aside.
  • In a separate large bowl, add eggs whites, vanilla extract or seeds, salt and cream of tartar. Beat on high speed until soft peaks form. Gradually add sugar, beat mixture until forms stiff peaks and glossy.
  • Sift flour and powdered sugar over the egg mixture in 2 additions.
  • Using a spatula, fold in the flour mixture into the egg whites until incorporated.
  • Spoon the batter into the cupcake/muffin pans. Fill to the top, and smooth top with a spatula.
  • Bake for 12-15 minutes until top is browned and skewer inserted comes out clean.
  • Transfer cupcakes to a rack to cool.
  • Spoon frosting on cupcake, and top with berries.
 
 
 
FOR THE WHIPPED CREAM FROSTING
 
 
  • Place your mixing bowl and wire whisk in the freezer for about 5-10 minutes.
  • Add all ingredients in the cold bowl and beat until firm peaks form.
  • If adding strawberry puree, beat all ingredients until soft peaks forms,
  • Add strawberry puree, then beat until firm peaks form.
  • Add more sugar as needed.
 
 
 
FOR THE STRAWBERRY PUREE
 
  • Place 1 cup fresh strawberries or thawed out strawberries in a blender or food processor. Process until pureed. Transfer to a cup cover and refrigerate, until ready to use.
 

 
 
 
Note:
 
  • Don't be surprise if you see your cupcakes losing a little weight while cooling, that's pretty normal.
  • Fill your cupcake/muffin liners with batter leaving no space, and to the top of the liner. This cupcake will lose its shape, and will pull away from the liner if not filled properly.
  • In the photo below you will see, the 1st cupcake I spooned the batter in liner but with space, the 2nd one was filled properly but only 3/4 of the liner, and the 3rd one was filled to the top.
 
 
 

1 comment:

  1. Happy Birthday to the daughter who's name should not be mentioned. hahaha! Teens!
    This looks Fabulous as always. Delish!

    ReplyDelete

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