Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Special equipment needed:
- Stand mixer or hand mixer
- Cupcake tin
- Cupcake liners
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake tin with cupcake liners.
2. In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Set aside.
3. In a large bowl, beat the egg whites, cream of tartar, and salt with a stand mixer or hand mixer on medium-high speed until soft peaks form.
4. Gradually add the remaining 3/4 cup granulated sugar, 2 tablespoons at a time, while continuing to beat on medium-high speed until stiff peaks form.
5. Add the vanilla and almond extracts and beat on low speed until just combined.
6. Gradually fold in the flour mixture, about 1/4 cup at a time, using a rubber spatula until just combined.
7. Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
8. Bake for 15-18 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let cool completely on a wire rack.
10. In a large bowl, beat the cream cheese and butter with a stand mixer or hand mixer on medium-high speed until light and fluffy.
11. Gradually add the powdered sugar, 1 cup at a time, while continuing to beat on medium-high speed.
12. Add the vanilla extract and heavy cream and beat on low speed until just combined.
13. If desired, transfer the frosting to a piping bag fitted with a tip and pipe onto the cooled cupcakes.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Total time: 35-38 minutes
Temperature:
350°F
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories per serving: 403
Fat: 16g
Saturated fat: 10g
Cholesterol: 48mg
Sodium: 184mg
Carbohydrates: 64g
Fiber: 0g
Sugar: 60g
Protein: 3g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture may be slightly different.
- Almond extract can be omitted if desired.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add 1/2 cup of chopped strawberries or blueberries to the batter for a fruity twist.
- Top the cupcakes with fresh fruit or a drizzle of chocolate sauce for added flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating for best results.
- Do not overmix the batter or the cupcakes may become dense.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a decorative platter or cake stand for a beautiful display.
Garnishes:
Top the cupcakes with fresh fruit or a sprinkle of powdered sugar for added decoration.
Pairings:
Serve the cupcakes with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These cupcakes make a great dessert on their own, but can also be served with a scoop of ice cream or a side of fresh fruit.
Troubleshooting advice:
- If the cupcakes sink in the middle, they may not have been baked long enough or the oven temperature may have been too low.
- If the cupcakes are too dense, the batter may have been overmixed or the egg whites may not have been beaten enough.
Food safety advice:
Make sure to use fresh eggs and wash your hands and surfaces thoroughly before preparing the recipe.
Food history:
Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is made with egg whites, sugar, and flour, and has a light and fluffy texture.
Flavor profiles:
These cupcakes have a light and airy texture with a sweet and tangy cream cheese frosting.
Serving suggestions:
Serve these cupcakes as a sweet treat at a party or as a dessert after a meal.
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