Description
Delightfully light and airy Angel Food Cupcakes topped with freshly whipped cream and a medley of fresh berries. These cupcakes are a perfect summer dessert that combines the fluffy texture of angel food cake with the sweet freshness of strawberries, blueberries, and raspberries.
Ingredients
Scale
Cake Ingredients
- 1 cup cake flour, sifted
- 1 1/4 cups granulated sugar, divided
- 12 large egg whites at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Fruit Topping
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F and line a cupcake pan with paper liners; do not grease them to help the batter rise properly.
- Sift dry ingredients: In a small bowl, sift together the cake flour and half of the granulated sugar. Set aside this mixture for folding later.
- Beat egg whites: In a large mixing bowl, beat the room temperature egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue to beat until soft peaks form.
- Add sugar to egg whites: Gradually add the remaining granulated sugar while beating, continuing until stiff, glossy peaks develop, indicating the meringue is stable.
- Fold in extracts and flour: Gently fold in the vanilla and almond extracts. Carefully fold in the flour and sugar mixture in batches using a rubber spatula, being cautious not to deflate the egg white mixture to maintain airiness.
- Fill and bake: Spoon the batter into the cupcake liners, filling each almost to the top. Bake for 18–20 minutes, or until the tops turn golden and spring back lightly when touched.
- Cool cupcakes: Invert the cupcake pan and let the cupcakes cool upside down for 10 minutes to preserve volume, then transfer to a wire rack to cool completely.
- Prepare whipped cream: Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form, ensuring a light and fluffy topping.
- Assemble and serve: Once cupcakes are cooled, top each with a dollop of whipped cream and a generous mixture of sliced strawberries, blueberries, and raspberries.
Notes
- Do not grease cupcake liners so batter can cling and rise properly.
- Best enjoyed the day they are made for optimal freshness and texture.
- You can prepare whipped cream and berries in advance and store separately in the refrigerator.
