Strawberry Shortcake Cupcakes
I have never made homemade angel food cake and was a little skeptical trying to make this fluffy dessert. However, it was super easy, minimal ingredients, and turned out great! I made these for Mother’s Day brunch that I had at my place and brought them in to work afterwords. Lets just say, they were a HIT! A great summer treat.
Angel Food Cake:
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature*
- 2 1/2 Tbsp warm water
- 1/2 tsp vanilla, coconut, almond or orange extract (I used coconut)
- 3/4 tsp cream of tartar
Whipped Cream and Cream Cheese Frosting:
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
- fresh strawberries, blueberries or raspberries
- Preheat oven to 350 degrees.
- Using a food processor, pulse sugar so it becomes very fine. Approximately 2 minutes.
- According to the original directions, you are to sift together cake flour, salt, and half of the sugar. I have not invested in a sifter just yet, so it is not the end of the world if you don’t have one. Mine still turned out just fine!
- In a large mixing bowl, whisk together egg whites, water, vanilla extract, and cream of tartar.
- Now using a hand mixer, whip the mixture on medium speed while adding the remaining half of sugar to the mixture. Continue until medium peaks have formed.
- Slowly fold in the flour mixture with a spatula.
- Add mixture to cupcake liners and fill just below the top of the liners.
- For the whipped topping, whip heaving cream until soft peaks form. In a separate bowl, whip cream cheese until light and fluffy. Add the cream cheese to the whipped cream and add the powdered sugar until soft peaks form. Store in refrigerator. Suggestion: I placed my whipping cream in the freezer for about 5 minutes. This allowed the cream to become cold, which made it easier to whip.
Recipe found on Cooking Classy: with a sprinkle of fancy