I just love Angel Food Cake. When me and my sisters were little, my mom would make Angel Food Cakes topped with sprinkles for our birthdays. I always thought it was such a magical cake. 🙂 So to celebrate Independence Day, why not make some Angel Food Cupcakes topped with Red or Blue berries? Sounds like a good idea to me.

Angel Food Cupcakes Printer-Friendly Recipe

From: Cooking Classy
Prep Time: 25 minutes
Cook Time: 18 minutes
Yield: 16 cupcakes

Ingredients

Cupcakes

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, coconut, almond or orange extract (I used a clear vanilla)
3/4 tsp cream of tartar

Cream cheese whipped cream topping

1 1/2 cups heavy whipping cream
6 oz cream cheese, softened
1/2 cup powdered sugar
Fresh berries (strawberries, blueberries or raspberries)

Directions

Cupcakes

Preheat the oven to 350 degrees. Add the sugar to a food processor and pulse for about 2 minutes or until the sugar is super fine. If you don’t have a food processor, use caster sugar instead. In a medium mixing bowl sift half of the sugar, the flour, and the salt together.

Separate the egg whites from the yolk by cracking the eggs, one at a time, into a small bowl and after each egg, transfer the white into a large mixing bowl. Whisk the egg whites with the water, extract, and cream of tarter for about 2 minutes, until well combined. Using a hand mixer on medium speed, whip the egg white mixture while slowly adding the remaining half of the fine sugar. Whip until medium peaks form.

Sift in a little of the flour mixture, just a dusting, over the egg whites. Fold the mixture with a spatula and repeat until all of the flour has been folded in.

Fill a muffin pan with cupcake liners and fill each liner with the batter, almost to the top. Bake for 18-20 minutes or until the tops of the cupcakes are just turning golden brown and the center of the cupcakes pass the toothpick test. Cool the cupcakes completely. Once cooled & just before serving, top with the Cream Cheese Whipped Cream and fruit.

Cream Cheese Whipped Cream Topping

Whip the heavy cream in a mixing bowl until the cream forms soft peaks. In another bowl, whip the cream cheese until it is light and fluffy. Add the cream cheese and powdered sugar to the whipped cream. Whip until stiff peaks form. Store the topping the refrigerator and use when the cupcakes are ready to serve.

Add the sugar to a food processor.

Pulse for a couple of minutes until the sugar is fine.

Sift half of the sugar, the flour, and the salt into a bowl.

Sifted flour mixture.

Separate the white from the yolks carefully. By doing one egg at a time in a small bowl and then transferring each egg white into a larger bowl, you will ensure that no yolks sneak into the mix.

Transfer into a large bowl, one egg white at a time.

Whisk in the water and extract to the egg whites. I used a clear vanilla extract.

Whisk in the water, cream of tartar, and extract to the egg whites. I used a clear vanilla extract.

Slowly add in the rest of the sugar and whip until medium peaks form.

Medium peak.

Sift a dusting of flour mixture over the egg white mixture and gently fold together. Repeat until all of the flour has been combined.

Now which cupcake liners should I choose??

These ones!

Line a muffin pan with liners and fill with batter.

I only have one regular sized muffin pan so I decided to make some mini muffins to use up all of the batter and get the cupcakes baked all at once. Plus, I wanted to use these cute checkered mini liners.

Ready for the oven.

Bake for 18-20 minutes. The tops should just be turning golden brown and a toothpick poked in the center of a cupcake should come out clean. The mini ones took a couple of minutes less than the regular sized ones. Let the cupcakes cool completely.