Angel Food Cupcakes with Roasted Strawberries
Forget going out to eat or ordering takeout every time you crave American food. Try making Angel Food Cupcakes with Roasted Strawberries at home. This recipe serves 6 and costs 32 cents per serving. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 167 calories. 51 person found this recipe to be flavorful and satisfying. It works best as a dessert, and is done in roughly 40 minutes. A mixture of granulated sugar, cream of tartar, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Baked by Rachel. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. Similar recipes are Homemade Angel Food Cake with Roasted Strawberries, Angel Food Cake - Balsamic Strawberries, and Chocolate Angel Food Cake with Strawberries.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
6 Tbsp cake flour
3/8 tsp cream of tartar
3 egg whites, room temperature
1/4C granulated sugar
1/2C heavy cream
6 Tbsp powdered sugar
1/4 tsp salt
1 batch roasted strawberries
1/2 tsp vanilla extract
Equipment:
muffin liners
stand mixer
muffin tray
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 325 degrees.In a small bowl, sift together cake flour and powdered sugar. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and salt on medium-high until soft peaks form. Continue mixing, slowly add sugar and vanilla. Beat until stiff peaks form. Fold in flour mixture until smooth. Fill 6 cupcake cavities 3/4 full. If using a standard muffin tin, use muffin liners. Bake 25-30 minutes or until just lightly browning. Cool on a wire rack. Prepare whipped cream. In a medium bowl, beat heavy cream until soft peaks form. Add sugar and vanilla, continue beating until stiff peaks form. Use immediately or store chilled. Top off cupcakes with sweetened whipped cream and roasted strawberries.
Step by step:
1. Preheat oven to 325 degrees.In a small bowl, sift together cake flour and powdered sugar. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and salt on medium-high until soft peaks form. Continue mixing, slowly add sugar and vanilla. Beat until stiff peaks form. Fold in flour mixture until smooth. Fill 6 cupcake cavities 3/4 full. If using a standard muffin tin, use muffin liners.
2. Bake 25-30 minutes or until just lightly browning. Cool on a wire rack. Prepare whipped cream. In a medium bowl, beat heavy cream until soft peaks form.
3. Add sugar and vanilla, continue beating until stiff peaks form. Use immediately or store chilled. Top off cupcakes with sweetened whipped cream and roasted strawberries.
Nutrition Information:
covered percent of daily need
