That light, ethereal texture you love in angel food cake can be made even prettier when done in cupcake size. Keeping those nine egg whites frothy and not letting them deflate is key in this recipe.
Keep it airy and sparkly with a bubbly cocktail, such as our Elderflower Royale recipe, and start with something savory but not too heavy either, like this Cucumber, Hummus, and Lemon Tea Sandwiches recipe.
- 3⁄4 cup flour
- pinch of salt
- 9 egg whites
- 1 teaspoon cream of tartar
- 1 1⁄2 cups granulated sugar, divided
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon almond extract (optional)
- 1⁄2 cup strawberries, diced
- 1 cup heavy whipping cream
- Preheat the oven to 350 degrees F. Line two muffin tins with cupcake liners, and then spray with nonstick spray.
- In a small bowl, sift together the salt and flour; set aside.
- In the bowl of a stand mixer, mix the egg whites on low until they’re frothy. Add the cream of tartar and mix on high until soft peaks form. Switch the mixing speed to high, and slowly add the sugar into the egg whites and continue to beat on high until stiff peaks form. Add the vanilla and almond extracts.
- Fold 1⁄4 cup of the flour mixture into the egg white mixture at a time, being careful not to deflate the egg whites.
- Using a ice cream scoop or two spoons, spoon the batter into the cupcake liners, filling each one only about 3⁄4 of the way full.
- Bake the cupcakes for 15 to 17 minutes, or until a toothpick comes out clean. Let cool completely.
- When ready to assemble the cupcakes, place the strawberries in a small bowl and top with 2 tablespoons sugar.
- In the bowl of a stand mixer, whip the cream and remaining sugar until soft peaks form.
Assemble the cupcakes by topping each one with whipped cream and a small spoonful of the strawberry mixture. Serve immediately.