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:

Quickview
167k Calories
2g Protein
7g Total Fat
22g Carbs
0% Health Score
Limit These
Calories
167k
8%

Fat
7g
12%

  Saturated Fat
4g
29%

Carbohydrates
22g
7%

  Sugar
16g
18%

Cholesterol
27mg
9%

Sodium
129mg
6%

Get Enough Of These
Protein
2g
6%

Selenium
5µg
9%

Vitamin A
291IU
6%

Vitamin B2
0.1mg
6%

Manganese
0.07mg
3%

Potassium
81mg
2%

Phosphorus
21mg
2%

Vitamin E
0.24mg
2%

Vitamin C
1mg
2%

Calcium
15mg
2%

Magnesium
5mg
1%

Vitamin B5
0.11mg
1%

Folate
4µg
1%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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