I’ve been craving angel food cake.
My grama used to make it, it was totally the best….
This is not grama’s recipe. As she got older she used a secret ingredient, it was cake mix! Haha, she was a funny lady.
I’m more of a scratch kind of girl. Don’t get me wrong, so was grama. She was a great cook and taught me a lot of things. A lot of what I know comes from her.
Cupcakes are recently a thing for me. They’re not something I used to make a lot. I’ve always been more of a cookie girl. Really. Ask my friends.
These are just a simple angel food cupcake. sort of. Also, I usually just make this as a bundt cake, it’s much easier, make the whip cream and leave it in the fridge and do a sort of “build your own bowl of delicious.”
Angel Food Cake
Beat – 1 1/2 c egg whites – room temperature (out x 30 mins)
Add – 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt.
Continue to beat while slowly adding 1 c sugar. Beat until stiff peaks form.
Sift together 1 1/4 c icing sugar
1 c flour
Fold flour/sugar mix into egg whites gently 1/4 c at a time. Fold in some sprinkles. It isn’t angel food unless it has confetti.
Bake in UNGREASED pain (full cake takes about 30 mins) Until tops are lightly golden and it springs back to a slight touch. Cool completely, upside down. (This is crucial!) For a bundt pan a beer bottle generally works well. Below is my set up.. (And my angel food cake secret, since i refuse to separate eggs.)
For the middles of the cupcakes, I really just shoved in a strawberry. You’ll also notice the refusal to buy paper towels. These towels get used for a lot of things…
Finally, the icing. Tricked you. It’s whipped cream. This is the first time I’ve made “Stabilized” Whipped cream.
Stabilized Whipped Cream
mix 1 1/2 tsp gelatin with 6 tsp cold water. Once thick, microwave for 30 seconds. Stir. Let stand.
Make whipped cream, for this amount of gelatin I used 1 1/2 c whipping cream, and icing sugar/vanilla to taste. taste as you go. Beat whipped cream (put bowls and mixers in freezer first if possible!) and then add the now cooled but not set gelatin. Beat until desired stiffness. It will stiffen up a bit on refridgeration.
I put it in a pastry bag, and chilled for about 10 mins before piping.
The recipe above accounts for the fact that I had to make two batches of whip cream. I ran out..
I topped with some fresh raspberries. Simple. Then I had fun with the rest of the whip cream. I may of ate a bunch of the leftover whip cream….
I made these for Jessica and Chris, since they are on an adventure moving across the country! Here are the fine photos of them enjoying their cupcakes =)
As for reviews, everyone made a point of telling me how awesome they were. They were requested for sometimes birthday, and I think I got an I love you..