| Servings |
24 serving
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Ingredients
ANGEL FOOD CUPCAKE
- 1 3/4 cup sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites room temperature
- 1/3 cup warm water
- 1 tsp vanila
- 1 1/2 tsp cream of tartar
WHIPPED CREAM
- 1 cup heavy cream
- 1 cup powdered sugar
- Strawberries
Ingredients
ANGEL FOOD CUPCAKE
WHIPPED CREAM
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Instructions
ANGEL FOOD CUPCAKE
- Preheat oven to 325 degree F. Line cupcake pan with cupcake liner.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, warm water, vanilla, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Use ice cream scoop to pour the mixture into the cupcake liner.
- Bake for 15-18 minutes until the toothpick inserted comes out clean. Let cool
WHIPPED CREAM
- Using a whisk attachment, whip up the heavy cream, powdered sugar and vanilla extract together until stiff peak.
- Pipe on top of the cupcake and decorate with sliced strawberries.
Recipe Notes
Adapted from : Food Network
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