Imagine biting into a cupcake so light, so ethereal, it practically floats off your fork! These Angel Food Cupcakes with Stabilized Whipped Cream Frosting are not just a dessert—they're a culinary miracle that will transform your baking game forever. Impossibly airy, delightfully sweet, and topped with the most luxurious whipped cream you've ever tasted, these cupcakes are about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality results that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup egg whites (about 8 large)
- 1 cup sugar
- 1 cup cake flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp gelatin
- 2 tbsp cold water
Instructions
- Prepare equipment: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Sift cake flour and salt together in a medium bowl, set aside.
- In a large clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add sugar while continuing to beat egg whites, increasing speed to high. Whip until stiff, glossy peaks form, about 3-4 minutes.
- Gently fold vanilla extract into meringue using a spatula.
- Carefully fold sifted flour mixture into meringue in three increments, using a gentle folding technique to maintain air volume.
- Divide batter evenly among cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes until cupcakes are golden and spring back when lightly touched.
- Remove from oven and let cool completely on a wire rack.
- For frosting, sprinkle gelatin over cold water in a small microwave-safe bowl. Let stand 5 minutes, then microwave 5-10 seconds to dissolve.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slowly drizzle cooled gelatin into whipped cream while continuing to beat until stiff peaks form.
- Pipe or spread stabilized whipped cream onto completely cooled cupcakes.
- Optionally, garnish with fresh berries, mint leaves, or light dusting of powdered sugar.
Tips
- Egg White Perfection: Ensure your mixing bowl and beaters are completely clean and grease-free. Any trace of fat can prevent egg whites from whipping properly.
- Room Temperature Matters: Let egg whites sit at room temperature for about 30 minutes before whipping. This helps them reach maximum volume.
- Gentle Folding Technique: When incorporating flour, use a gentle, bottom-to-top folding motion to preserve the air bubbles. Overmixing will deflate your batter.
- Stabilized Whipped Cream Secret: The gelatin is key to preventing your frosting from weeping or losing its shape. Don't skip this step!
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain structural integrity.
- Storage Tip: These cupcakes are best enjoyed fresh. If storing, keep refrigerated and consume within 2 days for optimal texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
