Monday is my Mom’s birthday!! She’s turning…errrr….29! (Right, Mom???) Anyway, I made her these cupcakes to celebrate. Funny story: even though she gave birth to me when she was in her late 20s, whenever we go to the store or out somewhere, people always think we’re sisters! Either she looks really young, or I look really…old? No, it can’t be the latter. It’s true, though, my mom does look really young for her age. Go, Mom!
Now, these cupcakes are so much fun! Mom doesn’t like desserts that are too sweet (hence the whipped cream instead of buttercream frosting). The angel food cupcakes have just the right amount of sweetness that make it a light and tasty dessert without making you feel like you’ve developed 10 cavities from eating something too sugary.
The trick that makes these little treats so fluffy, light, and moist is whipping up a bunch of egg whites. The whipped cream topping is just an added perk! I also added some little, white, edible pearls and fresh strawberry slices to finish the dessert. How fancy, right? :)
The process is pretty simple! Let me show you. First, you whisk a little and then start adding in some sugar…
Then, you keep beating the egg white mixture for what feels like a million years but really it’s only been about 5 minutes. Maybe more. I wasn’t counting, I was sweating. It starts to look like this. Keep going!
Maybe another 5 minutes have passed now. Think you’re done? NOPE. But I couldn’t hang. I stopped when it looked like this. “Soft peaks“?? Good enough. (It looked like this for a while, so beat a little longer when you get to this point….juuust to be safe.)
Then you sift in some dry ingredients, fold it into the egg whites…sift in some more…fold.
Then BAM! It looks like this and you have yourself some angel food cupcake batter! Done and done. Pat yourself on the back. And maybe massage your arm a little bit.
Good. Pop them in the oven to bake, add a little bit of whipped cream (sorry, you’ll have to use the electric mixer again!), cut up a couple of strawberries, and this is what happens…
See? Worth it.
These cupcakes are delicious, airy, and very fresh tasting. They’re also really easy to make! Just make sure you have an electric mixer. If you don’t, your arm will fall off from attempting to beat the egg whites until they have “soft peaks”. Electric mixer = your best friend. Either that, or it’s really time for me to hit the gym. [Update: Just made this again with a Kitchen Aid, and WOW. Use that if you can. If using a kitchen aid to mix the egg whites look for soft peaks (like this) once the mix really starts to thicken up. When the bumps get bigger, then your mixture is ready!]
Make these for someone on their birthday or for Valentine’s Day coming up! They are just perfect.
Happy Birthday to the most loving and wonderful mother!
Angel Food Cupcakes with Whipped Cream Frosting (adapted from Gina over at Skinny Taste)
- 1/2 cup confectioners sugar
- 3/4 cup all-purpose flour (but after you measure it out, remove 1 1/2 tablespoons of the flour)*
- 1 1/2 tablespoons corn starch*
- 1/4 teaspoon salt
- 8 egg whites from large egg whites, at room temperature
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/3 cup granulated sugar
- 1 pint of heavy whipping cream
- 2 tablespoons sugar (more if you want it sweeter)
- 5-10 drops of red food coloring
- Fresh strawberries, sliced
- Optional: Edible white cupcake pearls
- Preheat the oven to 325 degrees. Lightly spray or line a muffin tin with cupcake liners.
- Sift together the flour and corn starch in a medium bowl so they are well blended. Then, mix in the confectioners sugar and salt. Make sure everything is really incorporated.
- In a separate (large) mixing bowl, combine the egg whites, water, vanilla extract, and cream of tartar. Using an electric mixer or standing mixer, start whisking the ingredients on low power. Once the mixture starts to get foamy, increase the mixing speed to medium and add the sugar slowly (1 tablespoon at a time).
- When all of the sugar is added, change the mixing speed to high and keep beating until you start to see soft peaks form. This will take anywhere from 5-10 minutes depending on what type of electric mixer you’re using. (See pictures above for reference.)
- Once the egg white mixture is forming soft peaks, sift half of the dry ingredients into the egg whites. Then, using a rubber spatula, fold the dry ingredients into the whisked egg white mixture. Then do the same for the second half of the dry ingredients. FOLD CAREFULLY. Do not over mix your batter.
- Then, spoon the batter into the cupcake tins. Make sure you fill your batter almost all the way to the top–the cupcakes don’t rise too much.
- Bake for 18 to 20 minutes or until the tops are slightly golden. Let cool completely.
- In a bowl, pour in the heavy whipping cream.
- Using an electric mixer or standing mixer, mix the cream at medium speed.
- Once the cream starts to thicken a little bit, slowly add the sugar a little bit at a time.
- When the sugar is mixed in, add the red food coloring, one drop at a time. Keep adding a drop at a time while continuously mixing until you get the shade of pink that you want.
- Increase the mixing speed to high and mix until the whipped cream turns fluffy and thick.
- To decorate, spoon the whipped cream into a piping bag with a 1M frosting tip. Swirl onto the cooled cupcake, sprinkle on a couple of edible white pearls, and then top each cupcake off with a slice of strawberry!