When I was a kid, I had an unfortunate experience with angel food cake that involved becoming violently ill after eating copious amounts of it mixed with watermelon slices and a package of Snoball coconut cakes before going swimming during the hottest day of Summer that year (nine year old me could not be tamed.) Since that fateful evening of sun poisoning and having way too much sugar, I’ve had to gradually work myself back into eating watermelon and angel food cake- never together, of course- without feeling triggered.
Although I’ve made it into my thirties without every touching a Snoball cake ever again.
But I’m glad I gave angel food another shot- because it’s light, fluffy and delicious when combined with things like fresh fruit or ice cream. It also makes some really great cupcakes, and if you’ve got any dried strawberries or raspberries laying around- I’ve got just the perfect dessert recipe for you that you can whip up in under thirty minutes this upcoming Easter Sunday!
But these are honestly perfect on any given Spring day, really!
WHAT YOU’LL NEED:
FOR THE CUPCAKES:
- 6 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ cup cake flour
FOR THE FROSTING:
- 1 cup freeze-dried strawberries
- ½ cup confectioners’ sugar
- 1⅓ cups heavy cream
- 1 teaspoon pure vanilla extract
WHAT YOU’LL DO:
1. MAKE THE CUPCAKES: Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners. Do not grease the pan or the papers.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium speed until frothy.
3. Begin to add the sugar gradually in a slow, steady stream. Add the salt and vanilla, then increase the speed to high and continue to whip the mixture to stiff peaks, about 5 minutes.
4. Using a silicone spatula, gently fold the cake flour into the egg whites by hand, adding a little at a time and folding until combined before adding the next addition.
5. Divide the batter evenly among the prepared liners, then transfer the tin to the oven. Bake the cupcakes until the tops spring back when touched, 18 to 20 minutes. Allow them to cool completely in the pan.
6. MAKE THE FROSTING: In the bowl of a food processor, pulse the strawberries and confectioners’ sugar until they form a fine powder.
7. In the bowl of an electric mixer fitted with the whip attachment, whip the heavy cream and vanilla extract to medium peaks. Add the strawberry-sugar mixture to the cream and whip until incorporated. Spoon the whipped cream onto the cooled cupcakes.
I actually used more strawberries for what the recipe calls for since I wanted a more pink hue for my fluffy frosting, and also because I love the taste of berries in my desserts- but feel free to use your own discretion when preparing your own!
I adore a quick and easy recipe that can feed a crowd and can be made to look pretty and festive for any occasion. These cupcakes taste like a berry-infused bite of Springtime, and are the perfect way to close out a day of great food, chocolate rabbits and decorating eggs!