Hello there! Now, I know what you’re thinking. “Paige, ANOTHER dessert? Its summertime and I’m watching my waistline!” Just hear me out. These aren’t just any cupcakes. These are angel food cupcakes and boy…do they live up to their namesake. Light…airy…perfectly sweet, and they’re not quite as detrimental to your diet as a regular cupcake. Plus, the amount of fruit in the frosting makes them totally healthy right? Lets just go with that. Angel food batter is very simple to prepare, however, it does’t do well with substitutions. If you’re tempted to use all purpose instead of cake flour, don’t. If you don’t have cream of tarter and think you can leave it out, you can’t. These are two readily available and inexpensive ingredients you can find at any grocery store. The frosting ingredients are a little different as well, but you get an AMAZING berry flavor from them. I took a bag of freeze dried mixed berries and pulsed them in a coffee grinder until they became a very fine powder. You could also do this in a food processor, or by hand if have more patience than me! These cupcakes are a perfect summer dessert when you don’t want anything super heavy and are a sure bet to be a crowd pleaser!
Adapted from cooking classy.
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature
- 2 1/2 Tbsp warm water
- 1/2 tsp vanilla extract
- 3/4 tsp cream of tartar
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, softened
- Half of a 1.5 oz bag of freeze dried mixed berries
- 1/2 cup powdered sugar
- Fresh strawberries, blueberries or raspberries
- Preheat oven to 350 degrees.
- In a food processor, pulse sugar until super fine, about 2 minutes. In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
- In a large mixing bowl, whisk together egg whites, water, vanilla and cream of tartar until well combined, about 2 minutes. Add remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated.
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 – 20 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
- For the Cream Cheese Whipped Cream Topping: Pulse half of the bag of freeze dried fruit in a food processor or coffee grinder until fine. In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Add in the ground fruit and mix until well incorporated. Store in refrigerator.
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