Description
Light, fluffy angel food cupcakes topped with homemade whipped cream and fresh berries. A perfect low-fat dessert for summer or any time.
Ingredients
½ cup (100 g) granulated sugar
⅓ cup (40 g) cake flour
A pinch of salt
4 large egg whites, at room temperature
2 teaspoons warm water
½ teaspoon cream of tartar
1 teaspoon pure vanilla extract
Whipped Cream Topping:
1 cup (240 ml) heavy whipping cream, super chilled
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
½ teaspoon cornstarch (optional)
Fresh Fruit:
10 medium strawberries
¼ cup blueberries
Instructions
1. Preheat oven to 325°F (163°C) and line a muffin tray with 9–10 cupcake liners.
2. Sift cake flour and salt 4–5 times and set aside.
3. In a clean bowl, whip egg whites until frothy using a stand or handheld mixer.
4. Add cream of tartar, warm water, and a little sugar. Continue mixing and slowly add the rest of the sugar.
5. Whip until stiff peaks form (around 6 minutes), then mix in vanilla.
6. Fold in sifted flour in 3–4 additions. Do not overmix.
7. Spoon batter into liners about ¾ full.
8. Bake for 18–20 minutes, until golden and springy to the touch.
9. Cool in the tray for 5 minutes, then invert and cool upside down for another 5–10 minutes.
10. Whip cream, sugar, vanilla, and cornstarch until medium peaks form.
11. Pipe or spoon whipped cream on cooled cupcakes.
12. Top with sliced strawberries and blueberries. Serve fresh.
Notes
Make sure to use room-temperature egg whites for best results.
Sift flour thoroughly to avoid lumps and keep the batter airy.
Always fold the flour gently into the egg whites to prevent deflating.
Cool cupcakes upside down to preserve volume and prevent shrinkage.
Store leftovers in the refrigerator for up to 2 days.
Cupcakes can be frozen, frosted or unfrosted, for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American