Angel Food Cupcakes
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Learn how to make the best angel food cupcakes. This recipe is very easy and better than any store bought cake mix. Give us a visit today!
Angel Food Cake Desserts
You might thing that angel food cake desserts are complicated to make. That you need to really have training as a pastry chef to make an angel food cake. But, I’m telling you, it’s doable and it’s not difficult!
Angel Food Cupcake Recipe
You see I consider myself a ‘rogue’ baker, which basically means, I can bake, but don’t ask for multi-step patisserie type desserts. And, this angel food cupcake recipe kind of looked like that to me initially!
My friends at Rodelle Vanilla always have the most enticing fabulous recipes on their website, and I’m particularly interested in the desserts! So, I spied one that just spoke to me! Yes, it said ‘Ally, you have to make me. Really don’t be scared!’
Angel Food Cake Muffins
Angel food cupcakes are really like angel food cake muffins, but in this case, I didn’t use a muffin pan. I decided to use my popover pan.
Easy Popovers
Easy popovers, yes, that’s what these little air filled delicious cupcakes are! It’s like biting into whipped baked meringue and something just melts in your mouth like cotton candy!
Best Popover Recipes
I decided that I’d give this recipe, now what I consider one of those best popover recipes, a real try. I’d work within the confines of the recipe, follow each step to a teeand make it! Well, I didn’t have any almond extract, so I had to use more vanilla extract.
How to Make Popovers
What I’m talking about when I say how to make popovers is how to use this baking pan for other types of cupcakes and muffins. There’s just something about the shape of the popover and the look of the ‘muffin’ or ‘cupcake’ if that’s what you call it when it comes out!
Here are some of my great muffin and cupcake recipes to try with your popover pan!
Turkish Chocolate Strawberry Cupcakes
Buttermilk Pumpkin Walnut Spiced Popovers
angel food cupcakes
Learn how to make the best angel food cupcakes. This recipe is very easy and better than any store bought cake mix. Give us a visit today!
Ingredients
- Preheat oven to 350
- 1 cup cake flour, sifted (I used rice flour.)
- 1 ½ cups sugar, divided
- 9 egg whites
- ¼ tsp. salt
- 1 tsp. cream of tartar
- 1 Vanilla Bean, scraped
- 1 tsp. almond extract
- BOURBON STRAWBERRY SAUCE:
- 3 cups sliced fresh strawberries
-
4-6 Tbl. bourbon ¼ cup raw sugar
Instructions
- Preheat oven to 350
- Coat your baking pans (cupcake, popover, mini-cupcake or whatever you use) with oil, butter or cooking spray.
- Sift the flour and ½ cup of the sugar together. Repeat.
- With a hand mixer, beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until the hold soft peaks.
- Into the egg whites, beat the remaining sugar, the vanilla bean, and almond extract. Continue whipping with mixer until the peaks become somewhat more stiff.
- Gradually and gently fold in the flour mixture, using a rubber spatula.
- Turn the batter into the cups, filling to ¾ full.
- The baking time will depend upon the implement you use—I did popovers which took about 25-30 minutes, small bundt cupcakes, which took about 20-25 minutes and mini-cupcakes, which took about 15-18 minutes. You’ll know they’re done by a light touch, (firm and resilient) some cracking that will show, and nicely browned.
- Let the cupcakes cool somewhat, then gently run a butter knife carefully around the sides of the cupcakes and remove.
- Cool completely before serving. Drizzle with glaze or sauce, and top with berries.
- Best served the day they're made.
- BOURBON STRAWBERRY SAUCE: Put the strawberries and bourbon in a sauce pan over medium heat. Mash the berries somewhat with a potato masher or fork. Add the sugar. Bring to a simmering boil for about 10-15 minutes to thicken somewhat. That's it!
