Angel Food Cupcakes With Whipped Cream And Berries Recipes

BIRTHDAY ANGEL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.
• Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.
• Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.
• Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.
• Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)
• For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)
• When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350°F. Line a muffin pan with paper liners.
• Sift together the powdered sugar and cake flour 3 times. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
• In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
• Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
• To make the frosting, either in a stand mixer or with a hand-held mixer, beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. Transfer to another bowl and set aside.
• Add the whipping cream to the mixer bowl (no need to clean) and beat with wire whisk attachment until thickened to soft peaks.
• Add cream cheese mixture in a few additions, and beat until smooth.
• Frost cupcakes with buttercream and top with berries.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
• Prepare batter as directed on the box. Fill muffin cups 2/3 full.
• Bake for 15 to 20 minutes, or until done.

ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
• Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
• Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
• Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
• Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

ANGEL FOOD CUPCAKES W/WHIPPED CREAM N/BERRIES

Steps:

• Heat oven to 375.
• Place paper baking cup in each of 30 regular size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute.
• Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
• Remove from muffin cups to cooling rack and cool.
• In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
• Reduce speed; beat in granulted sugar and vanilla bean paste.
• Increase speed; beat mixture until stiff peaks from.
• Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries.
• Sprinkle tops with powdered sugar.