Jan 212012

Cupcakes and whipped cream and sprinkles, OH MY!

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
*You can replace the all-purpose flour and cornstarch with 2/3 cup cake flour if you’d like. I just didn’t have cake flour on hand!
For the Whipped Cream Topping
  • 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
This recipe yields about 18-24 cupcakes.
  1. Preheat the oven to 325 degrees. Lightly spray or line a muffin tin with cupcake liners.
  2. 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.
  3. 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).
  4. 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.)
  5. 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.
  6. 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.
  7. Bake for 18 to 20 minutes or until the tops are slightly golden. Let cool completely.
[Note: once you pop the cupcakes into the oven, don’t open the oven door in the middle of the baking process…seriously! Egg whites are really touchy and they will deflate like a bad souffle if there is a drastic temperature change.]
For the whipped cream topping:
  1. In a bowl, pour in the heavy whipping cream.
  2. Using an electric mixer or standing mixer, mix the cream at medium speed.
  3. Once the cream starts to thicken a little bit, slowly add the sugar a little bit at a time.
  4. 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.
  5. Increase the mixing speed to high and mix until the whipped cream turns fluffy and thick.
  6. 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!

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  32 Responses to “Angel Food Cupcakes with Whipped Cream”

  1. I love the decoration on the cupcakes. Thanks for sharing!

  2. Pretty looking cupcakes. Give my b’day wishes to the birthday girl on Monday!

  3. I have always wanted to make Angel Food Cake. I love these, they are so pretty !

  4. Oh I am so drooling!!! Goodness….The colors are awesome and the photos are so inviting. I want some of these cupcakes right this second. Notice I said SOME and not one (or two)….

    HAPPY BIRTHDAY to your 29 year old mom (Ha!) I hope she has a blast and that all her hopes and dreams become a reality with this coming birthday!!!! These cupcakes are sure to be a great start to her (or any) celebration.

  5. Screen lickingly good!!

  6. These look delicious and light! I love angel food cake and whipped cream so this looks like a perfect cupcake combination! I was thinking of making these chocolate souffle cupcakes…but I may have to do both..why not?! lol :)

  7. I know this will sound incredibly lazy, but could this be done with an angel food cake mix, too? I just don’t really want to purchase ingredients I don’t have on hand, and I absolutely hate separating eggs! Otherwise, this looks wonderful!

    • Karla, you can most definitely use angel food cake mix! You should make it the way suggested on the box and then adjust the bake time according to the box as well. Should turn out just as lovely :) Let me know how it goes!

      • I’ll try it and let you know. My dad is diabetic, but can have angel food cake. His favorite is confetti angel food cake, which I think would be fun to try with this.

  8. […] Angel Food Cupcakes with Whipped Cream […]

  9. Hi there, im really interesting in making the cupcake especially the whipped toppings which i believe is very fluffy!

    But i would like to know if it’s able to withstand in a warm temperature? will it melt or anything?

    really hope to hear from you soon: smudgedcircles@hotmail.com


      • Hi there! I’m also curious if the frosting would hold up on the heat? We’re having a surprise birthday party for my dad’s 60th and he loves angel food cake. We’re going to be having the party in the house and garage, so I’m wondering how long these can sit out before the frosting melts away. Any experience with this? I appreciate your help!!


        • Hi Liz,

          If you’re in a hot garage, my guess is they might melt pretty quickly. I’d stick them in the frige if you can and serve small batches at a time. It’s normal whipped cream so it will depend on the temperature of the room. Hope you get to try them out! :)

  10. Hi there. Looks so yummy.I wiil definitely give this recipe a try. I’ve been searching and searching for a lighter and not so sweet frosting. I am thinking this frosting is the one I’ve been searching for. We don’t usually have heavy cream in our supermarkets here in Canada, will whipped cream still be fine? Let me know please :) email me if possible. Thanks for sharing your recipe!

  11. These look great. I really want to make these. Curious how well the frosting maintains its shape on the cupcakes. Really want to make for a party but don’t want a melty frosting mess.

  12. Making these for my baby girl’s first birthday party! HOping to make as much ahead, as possible. What did you determine as far refrigeration needs for the whipped cream frosting? Do they need frosted immediately before serving? And what decorating tool did you use to get your swirl? Thanks for sharing!!!

    • HI Annie and Sara!

      The frosting held up almost all day for me but it was rainy so heat wasn’t really an issue. They didn’t even begin to melt at all and then before bed we stuck them in the fridge. My advice would be to bake the cupcakes ahead of time, make the whipped cream frosting, stick the frosting in the fridge, and then frost right before the event. They should hold through the event (if not longer) as long as it’s not too hot.

      You can always use a buttercream frosting if heat is an issue! I’m sure they will be just as tasty :)

      And Annie, I used a 1M frosting tip to make the swirl. I just snipped off the corner of a gallon size ziplock bag, put the tip in, added the whipped cream, and swirled it on each cupcake.

      Let me know how the cupcakes turn out. Thanks for stopping by the blog! :)

  13. […] We love this yummy and simple recipe for Angel Food Cupcakes with whipped cream frosting from Life Tastes Like Food: […]

  14. hi ,
    i love the look of this recipe for your mum ,
    i was wondering if the whipped cream would stay looking nice for a party display or would it start to melt down and turn sour and is this why everyone uses buttercream ??
    i have promised a cupcake tower for my brothers 21st at the weekend and am now starting to get quite stressed … i thought they would be easy peasy but i have used so much stuff practising and still cant get the toppings right with buttercream … i would prefer proper cream but dont know if a jelly worm (dont ask) would stand up in the cream also.
    please could you give me your advise i would really appreciate it xx

    • Hi Monique!

      When I made this recipe, the whipped cream was fine throughout the day but it was winter so heat wasn’t really an issue for us. Not sure how a jelly worm would hold up in it though since I have never tried.

      If you still want to use buttercream to be on the safe side, the recipe I used for these cupcakes hold up pretty well:


      (Just leave out the oreo cookie crumbs and add 1 tb of milk at a time until you achieve the consistency you want.) Let me know how your topping turns out, and happy birthday to your brother! :)

  15. Can you use boxed Angel Food Cake mix?

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