Description
These Angel Food Cupcakes with Whipped Cream and Berries are a light, airy dessert perfect for any occasion. Fluffy angel food cake cupcakes are topped with luscious whipped cream and a fresh mix of strawberries, blueberries, and raspberries, making for a refreshing and delightful treat.
Ingredients
Scale
Angel Food Cupcake Batter
- 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 the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
- Prepare the Angel Food Cupcake Batter: In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until the egg whites form stiff, glossy peaks.
- Sift Dry Ingredients: Sift the cake flour and salt together in a separate bowl to ensure even distribution and a light texture.
- Fold Flour into Egg Whites: Gently fold the sifted flour mixture into the beaten egg whites in small batches using a rubber spatula. Be very careful to fold lightly to avoid deflating the batter.
- Add Vanilla Extract: Fold in the vanilla extract gently until well incorporated.
- Fill the Cupcake Tin: Spoon the angel food batter evenly into the paper-lined cupcake tin, filling each cup about three-quarters full. Smooth the tops with a spatula to ensure even baking.
- Bake the Cupcakes: Bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin to set their structure.
- Make the Whipped Cream: While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip to avoid turning into butter.
- Prepare the Berries: Wash and slice the strawberries. Combine strawberries, blueberries, and raspberries in a small bowl and set aside for topping.
- Assemble the Cupcakes: Once the cupcakes have cooled, top each with a generous dollop of the whipped cream, then spoon a few mixed berries on top of the cream for a fresh, colorful finish.
- Serve and Enjoy: Serve immediately or refrigerate until ready to serve. These cupcakes are best enjoyed as a light, fruity dessert.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use a clean, grease-free bowl and beaters to achieve stiff peaks in egg whites.
- Be gentle when folding flour into egg whites to maintain an airy texture.
- Do not overbake the cupcakes as they can become dry.
- Whipped cream can be made ahead but should be refrigerated and re-whipped lightly before serving if needed.
- Use fresh berries for the best flavor and presentation.
