Friday, May 16, 2014

Funfetti Angel Food Cupcakes

I love how light and fluffy these angel food cupcakes are. These are so soft and delicate cupcake with a light and fluffy frosting to match. These cupcakes are not only beautiful, they are one of the best angel food cupcakes I have ever eaten. This is a must try, easy to make and so much fun to bring to a party, or any occasion. 

Note For The Frosting: If you really wanted you could leave out the cream cheese (and also reduce the vanilla/almond extracts if you do decide just to make a sweetened whipped cream topping. I made these 2 times, I tried both ways and love them both.

  • 3/4 cup + 2 Tbsp  granulated sugar
  • 1/2 cup cake flour
  • 1/8 tsp salt
  • 6 egg whites at room temperature
  • 2 1/2 Tbsp warm water
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3/4 tsp cream of tartar
  • 3 1/2 Tbsp rainbow jimmies, (sprinkles) roughly chopped
  • Rainbow sprinkles( jimmies) for topping ( or nonpareils) for topping, 
  • Cream Cheese Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup + 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1. Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
  • 2. In a large mixing bowl, whisk together egg whites, water, vanilla and almond extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in 9 batches). Fold in chopped sprinkles.
  • 3. Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 19 - 22 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with rainbow sprinkles.
  • For The Cream Cheese Whipped Frosting:
  • In a mixing bowl whip heavy cream until soft peaks form then in a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar, vanilla extract and almond extract and whip until stiff peaks form. Store in refrigerator.
For The Fresh Whipped Cream Frosting With No Cream Cheese:

In a large mixing bowl beat the 1 1/2 cups heavy cream and 1 teaspoon vanilla extract until soft peaks form, add the 1/2 cup plus 2 Tablespoons of powdered sugar in and beat until stiff peaks form and frost cupcakes add sprinkles. Store in refrigerator. 

recipe from:

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