Description
Light and airy angel food cupcakes topped with freshly whipped cream and a medley of vibrant berries. These cupcakes are a perfect dessert for spring and summer gatherings—fluffy, sweet, and refreshing with a burst of fresh berry flavor.
Ingredients
Scale
Angel Food Cupcakes
- 1 cup egg whites (about 7-8 large eggs, room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 cup cake flour (or all-purpose flour, sifted)
- 1/4 tsp salt
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Berry Topping
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure easy removal of cupcakes.
- Beat Egg Whites with Cream of Tartar: In a clean, grease-free bowl, beat the egg whites with cream of tartar until they form soft peaks.
- Add Sugar Gradually: Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form, ensuring a stable meringue.
- Sift Dry Ingredients: Sift together the cake flour and salt in a separate bowl to remove lumps and aerate the flour.
- Fold Flour into Egg Whites: Gently fold the sifted flour mixture into the meringue in small batches using a rubber spatula, taking care not to deflate the batter to maintain its light texture.
- Incorporate Vanilla Extract: Add vanilla extract and gently fold it into the batter until well combined.
- Fill Cupcake Liners: Spoon the angel food batter evenly into the cupcake liners, filling each about three-quarters full. Smooth the tops with a spatula for even baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the centers comes out clean. Allow cupcakes to cool completely in the tin.
- Prepare Whipped Cream: While cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to keep it light and creamy.
- Prepare Berry Mixture: Wash and slice strawberries, then combine with blueberries and raspberries in a small bowl. Set aside for topping.
- Assemble Cupcakes: Once cooled, top each cupcake with a generous dollop of whipped cream. Add spoonfuls of the mixed berries on top for freshness and color.
- Serve: Serve immediately for best texture and flavor, or refrigerate until ready to serve. Enjoy these airy and fruity treats!
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Do not overmix when folding in flour to keep the batter light and fluffy.
- Use fresh berries for the best flavor and presentation.
- These cupcakes are best served the same day but can be stored covered in the refrigerator for up to 2 days.
- For a dairy-free option, substitute whipped cream with coconut cream.
