ANGEL'S FOOD CUPCAKES
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
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
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
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
PASTEL ANGEL FOOD CUPCAKES
Think spring with these quaint cupcakes, completed with an ombre cake finish and pastel pink frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 26
Number Of Ingredients 11
Steps:
- Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
- In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
- Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
- Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make "S" motion through batters to swirl.
- Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
- Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.
Nutrition Facts : Calories 110, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 20 g, TransFat 0 g
DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 1 dozen cupcakes
Number Of Ingredients 15
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 FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
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
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
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
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
CHOCOLATE ANGEL FOOD CUPCAKES
Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.
Provided by Ducky
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5
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ANGEL FOOD CUPCAKES - SALLY'S BAKING ADDICTION
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- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners – this recipe makes about 14-16 cupcakes. Set aside.
- In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
- In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
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- Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
- Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
- In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!
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