Deceptively Delicious Angel Food Cupcakes Recipes

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DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES



Dark Chocolate Filled Angel Food Cupcakes image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 1 dozen cupcakes

Number Of Ingredients 15

1/2 cup cake flour
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2/3 cup powdered sugar
6 large egg whites (1 cup total), at room temperature (see Cook's Note)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 cup dark chocolate chips
1/2 teaspoon cayenne pepper
2 large egg whites (1/3 cup total; see Cook's Note)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
Red cinnamon jelly beans, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
  • Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
  • Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
  • Spoon the sifted ingredients into the egg mixture and whisk to combine.
  • Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
  • For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
  • Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
  • For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
  • Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.

ANGEL'S FOOD CUPCAKES



Angel's Food Cupcakes image

A pillowy meringue frosting and white candy halos make these super-light cupcakes especially angelic. Use the leftover egg yolks to make lemon curd.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 15

Cooking spray
1/2 cup cake flour (not self-rising)
1/2 cup confectioners' sugar
Fine salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1 large piece crystallized ginger
Scant 1/4 cup white candy coating, such as Wilton Candy Melts
4 large egg whites, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
Fine salt

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; 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 stand.
  • Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
  • Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
  • Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
  • Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
  • For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
  • Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES



Angel Food Cupcakes with Whipped Cream and Berries image

Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups water
1 cup heavy whipping cream, well chilled
2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberries
1 cup fresh blueberries
Powdered sugar

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.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

ANGEL FOOD CUPCAKES



Angel Food Cupcakes image

These come out very well, and are great with strawberries on top. Pretty too.

Provided by Gail

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Yield 12

Number Of Ingredients 1

1 (18.25 ounce) package angel food cake mix

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.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g

ANGEL FOOD CUPCAKES



Angel Food Cupcakes image

I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below.

Provided by Ceezie

Categories     Dessert

Time 25m

Yield 30-36 cupcakes

Number Of Ingredients 4

1 1/3 cups cold water
1/3 cup cornstarch, sifted
16 ounces angel food cake mix
1 teaspoon vanilla

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.

Nutrition Facts : Calories 62.3, Fat 0.1, Sodium 74.4, Carbohydrate 14.2, Fiber 0.1, Sugar 6.7, Protein 1.4

DECEPTIVELY DELICIOUS ANGEL FOOD CUPCAKES



Deceptively Delicious Angel Food Cupcakes image

This is from Jessica Seinfeld's book. She serves it with a carrot cream cheese icing (posted separately)

Provided by gourmetmomma

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

5 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cooked winter squash puree
1 teaspoon lemon extract
1 teaspoon grated lemon zest or 1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350. Line muffin cups with cupcake papers.
  • In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
  • Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
  • Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
  • Cool on a rack and then frost.

Nutrition Facts : Calories 59.8, Fat 0.1, Sodium 71.5, Carbohydrate 12.6, Fiber 0.2, Sugar 8.4, Protein 2

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