Why wait for Sugar High Friday to bake cupcakes when you can bake them on Monday?
I’ve been following (and enjoying) foodbeam for a while now. So when Fanny, as guest host of SHF, asked us to bake cupcakes, I figured a making a batch was the least I could do.
Angelfood with a strawberry filling, topped with swirly white frosting.
I sorry to say, but I think by son is going to be disappointed when he gets home from school today. He has strict rules on what a cupcake should be – devilsfood chocolate with white butter frosting and no filling. My daughter on the other hand is thrilled with my decision.
My grandmother made the best angelfood cakes that ever existed so naturally I used her recipe. I wish I could tell you it’s a secret family recipe, but I’m fairly sure it’s from Betty Crocker. I know one key to success is using eggs that are not at the peak of freshness. Although, I doubt this is an issue with most grocery store eggs.
For the filling I used a strawberry jam and simply swirled it in with a skewer. Once the cupcakes were cooled, I topped them with a glossy meringue style frosting.
Angelfood Cake
Preheat oven to 375 degrees
1 1/4 cup sifted cake flour
2 cups sugar
1 3/4 cups egg whites (about 12)
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/4 teaspoon almond extract
Beat egg whites with cream of tartar until frothy. Add sugar (2 tablespoons at a time) until soft peaks form, but still moist and glossy.
Add salt, vanilla, and almond extract.
Sift about 1/4 of flour mixture over white. Fold in. Repeat folding in flour by fourths.
For the traditional tube cake – bake in ungreased 10 inch tube pan for 35 – 40 minutes. Invert pan to cool.
For my cupcakes – put liners in cupcake pan and spoon in batter. Top with teaspoon of strawberry jam and swirl gently with bamboo skewer. Bake 20 minutes and cool on rack.
Swoopy, swirly, marshmallowy, wonderfully sticky frosting
3 egg whites
pinch of salt
1/2 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Combine egg whites,salt, sugar, and corn syrup on bowl and whisk together. Place bowl over pan of simmering water. Gently whisk until mixture reaches temperature of 130 degrees and sugar is dissolved. Remove from heat and beat with hand mixer until the icing is cooled, white, and fluffy. Beat in vanilla.
Tags: anglefood cake, cupcake, frosting, strawberry
Oh my! That frosting! It’s beautiful on top of those delicious cupcakes!!
Thanks Tarah. The other great thing about the frosting is I had some leftover. For dessert tonight, I think I’m going to swirl in into ice cream with the chocolate sauce left over from the DB eclair challenge.
This is a perfect cupcake for me–angel food, strawberries, and marshmallowy frosting are my favorites! Great job.
They look beautiful and sound delicious! I can’t wait to try!
Your cupcakes look so tender!… I love the “snowy” top
These look just great! great pictures!
Thanks everyone! They were great fun to make. I’m craving some more of that frosting.
Hi, I’m just wondering 130 degrees farenheit or celsius? thanks.
sorry about that, it’s farenheit.