Birthday Angel's Food Cupcakes

Birthday Angel's Food Cupcakes requires around 40 minutes from start to finish. For 55 cents per serving, you get a side dish that serves 12. One serving contains 235 calories, 3g of protein, and 14g of fat. 33 people found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for Birthday. This recipe from Foodnetwork requires cake flour, salt, vanillan extract, and granulated sugar. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is rather bad. Angel Food Cupcakes, Angel Food Cupcakes, and Angel Food Cupcakes are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: White cupcake liners For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray. Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside. Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer. Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.) For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.) When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.

 

Step by step:

1. Special equipment: White cupcake liners

2. For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.

3. Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.

4. Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes.

5. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest.

6. Remove the bowl from the mixer.

7. Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.

8. Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners.

9. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes.

10. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)

For the frosting

1. Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth.

2. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)

3. When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.

Nutrition Information:

covered percent of daily need