- 8 egg whites, at room temperature
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2/3 cup cake flour, sifted
- 1/4 teaspoon salt
- 1 (8oz.) package cream cheese, softened
- 4 tablespoons (1/2 stick) real butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Angel Food Cupcakes with Whipped Frosting
YIELD: 16 Cupcakes
PREP TIME: 25 Minutes
COOK TIME: 15 Minutes
Pre-heat oven to 325 degrees f. and place 16 silicone baking cups on a baking sheet, set aside.
Combine egg whites, water, vanilla extract and cream of tartar in the bowl of a stand mixer, or use a large bowl and a hand mixer. Beat on low speed till foamy, turn mixer up to medium and slowly beat in granulated sugar. Once sugar is all combined, beat on high for 3-5 minutes, or until medium peaks form. Do not over beat.
In a small bowl sift or whisk together powdered sugar, cake flour and salt.
Gently fold in half the powdered sugar mixture at a time into the egg whites until incorporated.
Evenly spoon batter into prepared silicone liners. Bake at 375 degrees for 15 minutes. Tops should be just slightly golden. Remove and let cool before removing from cups and allow to cool completely before frosting.
Using a double boiler, or a heatproof bowl set over a saucepan of simmering water. Combine egg whites, sugar and water. Cook over medium heat, stirring constantly until sugar has completely dissolved, 2-4 minutes
Transfer frosting mixture into a clean bowl and beat on medium to high speed approximately 3 minutes, until glossy, stiff peaks form. Turn mixer to low and add in vanilla extract, beat just till evenly incorporated.
Transfer frosting to piping bag and decorate cupcakes as you like. Top with whole or sliced strawberries.