Description
Light and airy angel food cupcakes topped with whipped cream and fresh berries, perfect for spring and summer desserts.
Ingredients
Scale
- ½ cup cake flour
- ¾ cup powdered sugar
- ¾ cup egg whites
- ¾ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325°F and line cupcake pans
- Sift flour and powdered sugar twice
- Beat egg whites until foamy, then add cream of tartar and salt
- Gradually add sugar and beat until stiff peaks form
- Mix in vanilla extract
- Fold in dry ingredients gently in batches
- Divide batter into liners and bake 17–22 minutes
- Cool completely on a rack
- Whip cream with sugar and vanilla until stiff peaks form
- Pipe whipped cream onto cupcakes
Notes
- Store in fridge for 2–3 days
- Freeze unfrosted cupcakes up to 3 months
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 14
- Sodium: 60
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 3
- Cholesterol: 15