ANGEL'S FOOD CUPCAKES
A pillowy meringue frosting and white candy halos make these super-light cupcakes especially angelic. Use the leftover egg yolks to make lemon curd.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
- Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
- Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
- Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
- Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
- Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
- Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
- For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
- Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
ANGEL FOOD CUPCAKES
I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below.
Provided by Ceezie
Categories Dessert
Time 25m
Yield 30-36 cupcakes
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
- Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
- Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
- Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
- Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
Nutrition Facts : Calories 62.3, Fat 0.1, Sodium 74.4, Carbohydrate 14.2, Fiber 0.1, Sugar 6.7, Protein 1.4
ANGEL FOOD CUPCAKES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g
DECEPTIVELY DELICIOUS ANGEL FOOD CUPCAKES
This is from Jessica Seinfeld's book. She serves it with a carrot cream cheese icing (posted separately)
Provided by gourmetmomma
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Line muffin cups with cupcake papers.
- In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
- Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
- Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
- Cool on a rack and then frost.
Nutrition Facts : Calories 59.8, Fat 0.1, Sodium 71.5, Carbohydrate 12.6, Fiber 0.2, Sugar 8.4, Protein 2
ANGEL ALMOND CUPCAKES
Make and share this Angel Almond Cupcakes recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 35m
Yield 30 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix,water and almond extract in large mixing bowl.
- Beat at low speed with mixer until moistened.
- Beat at medium speed for one minute.
- Line medium muffin pans with paper baking cups.
- Fill muffin cups two-thirds full.
- Bake for 20-25 minutes or until golden brown, cracked and dry.
- Remove from muffin pans.
- Cool completely.
- Frost with frosting.
DECEPTIVELY DELICIOUS BLUEBERRY CHEESECAKE CUPCAKES
These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.
Provided by gourmetmomma
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
- For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
- For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
- Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
- Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.
Nutrition Facts : Calories 175.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 1, Sodium 293.6, Carbohydrate 30.4, Fiber 0.5, Sugar 20.7, Protein 3.3
MINI ANGEL FOOD CUPCAKES WITH JASMINE WHIPPED CREAM
Make and share this Mini Angel Food Cupcakes With Jasmine Whipped Cream recipe from Food.com.
Provided by CanaryLady
Categories Dessert
Time 48m
Yield 18 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg. F.
- Line 18 mini muffin cups with fluted paper baking cups.
- In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy.
- Add the cream of tarter, salt, half the sugar, and the vanilla and beat until stiff, glossy peaks form.
- In a small bowl, combine the flour and remaining sugar.
- Stir with a whish to blend.
- Gently fold the flour mixture into the egg whites until blended.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full.
- Bake for 10 to 13 minutes, or until springy to the touch and lightly browned.
- Transfer the pan to a wire rack and let cool completely; the cupcakes will shrink as they cool.
- In a bowl, combine the cream and tea, cover, and tea, cover, and refrigerate overnight or up to 2 days.
- Strain through a fine-meshed sieve into a deep bowl.
- Add the sugar and beat until soft peaks form. (Makes 2 cups).
- Remove the fluted paper baking cup from each cupcake.
- Using a narrow, flexible spatula, frost with the jasmine whipped cream.
- If you like, garnish each cupcake with a jasmine flower, raspberry, or a strawberry slice.
- Serve at once.
Nutrition Facts : Calories 93.1, Fat 4.9, SaturatedFat 3, Cholesterol 18.1, Sodium 55.7, Carbohydrate 10.7, Fiber 0.1, Sugar 8.4, Protein 1.7
CHOCOLATE ANGEL FOOD CUPCAKES
Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.
Provided by Ducky
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5
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