angel food cupcakes

My sweet parents were in town this past weekend, bringing my little sis back to school, and our first evening together we had much to celebrate. Meg’s return to school and this season of her life, my 27th birthday, and my hardworking hubby’s new job!! I will share more on that later, but for now…..we are so grateful for the Lord’s kind, unexpected, and abundant provision. And I am so proud of and excited for my J!

To celebrate we dined at a favorite Irish restaurant in town, filling ourselves with that hearty, warm-you-to-your-toes cuisine and chatting away in the cozy, pub-like atmosphere. We followed that up with dessert at home and I tried my hand at my first homemade angel food cake batter and made these cupcakes. Oh, they were good. Light, fluffy, and the frosting added just the right amount of richness and density. It was like eating little clouds.


Angel Food Cupcakes

3/4 cups + 2 Tbsp granulated sugar

1/2 cup cake flour

1/4 tsp salt

6 egg whites, at room temperature (I forgot to leave my eggs out, but it still turned out great)

2.5 Tbsp warm water

1/2 tsp vanilla, coconut, almond or orange extract (I used vanilla)

3/4 tsp cream of tartar

Cream Cheese Whipped Cream Topping

1.5 cups heavy whipping cream

6 oz. cream cheese, softened

1/2 cup powdered sugar

fresh strawberries, blueberries, or raspberries


Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don’t have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.

In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer (I just stuck with my kitchen aid) and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and, using a spatula, gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated.

Divide batter among paper lined muffins cups, filling each cup nearly full. Bake in preheated oven 18-20 minutes until golden and a toothpick inserted into center comes out clean. Cool completely before frosting.

Cream Cheese Whipped Cream Topping: In a mixing bowl, whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.

Recipe via Pinterest 

Ya’ll enjoy, lovelies! And might I say, these cupcakes are excellent with a cup of coffee.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s