The past few months for my have flown right buy in a flurry of school, changes and revelations. My parents finally agreed to let me wear contacts , I’m getting my braces off in a matter of weeks, and I’ve stopped procrastinating so much. While that is great, I’ve also had a revelation about going off to college. Initially, college seemed amazing to me, to be able to start over new, by yourself in a different environment, and meeting new people. But the more I thought about it, what I loved about college suddenly started to be the very thing that also frightened me about college. I would be miles away from my family, friends, or anything that was even vaguely familiar. Is it odd that I wish I was my geeky little freshman self again, so that I would still be ages away from going to college? As great as it is to try new things (something that food has definitely taught me), the overly sentimental part of me still wants to cling on to the small world I live in right now.
But I do want a fresh new start, just like spring, and these cupcakes. The seasons and my thoughts definitely inspired me to find and make these cupcakes, and I think they’re the perfect spring snack. Spring reminds me of light, bright, and fruity tastes, and these cupcakes have all of those flavors. The light and fluffy angel food cupcakes are topped with whipped cream and a couple of strawberries and raspberries.
Angel Food Cupcakes w/ Whipped Cream & Berries
Recipe Adapted from Alton Brown
4 dozen cupcakes
- 1 1/2 cups sugar (or castor’s sugar)
- 1/4 teaspoon salt
- 1 cup cake flour, sifted (if you don’t have cake flour, you can make some!
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 vanilla extract
- 1 1/2 teaspoons cream of tartar
- Whipped cream
- strawberries & raspberries (any sort of berry you want, those two are just the ones I prefer)
- Preheat oven to 350 degrees F.
- If you have regular sugar: Blend the sugar for about 2 minutes until it is superfine. if you have castors sugar, you can skip this step
- Sift half of the sugar with the salt the cake flour in a medium bowl and set the remaining sugar aside.
- In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar for two minutes. Then, using a hand blender, slowly sift the reserved sugar into the eggs beating continuously at medium speed to achieve medium peaks
- Once the eggs are whipped to medium peaks, sift the flour over the mixture, 1/4 a cup at a time. Repeat until all of the flour mixture is finished.
- Carefully spoon mixture into an lined cupcake tray and fill 3/4 of the way up. Bake until the tops of the cupcakes are turning slightly golden, and you can insert a tooth pick between the liner and the cake and have it come out clean.
- Cool completely & top with whipped cream and berries to your liking :)
Happy spring & I hope you all enjoy :)