Something Swanky

Angel Food Cake Cupcakes & Strawberry Buttercream

Hi guys! I’m Ashley, from Kitchen Meets Girl. I’m so very excited that Ashton invited me to take over her blog for the day.

I mean, in addition to making out of this world goodies like brownie batter dip and Biscoff minute mug cake and chocolate covered caramel pretzel cookies, she’s also taught me everything I need to know about making my blog look cool.

Not only that, but she’s the co-creator of Online BlogCon. Have you registered yet? If not, hurry up–it starts October 22 and I.Can’t.Wait!

But another reason that I’m glad to be here today is because I get to talk to you about Breast Cancer Awareness month. I am sure that many of you have stories about loved ones–or friends of loved ones–who have battled this disease. And for me, it hits close to home as well: my mother-in-law’s two sisters both lost their fight with breast cancer. And earlier this year, my cousin underwent a double mastectomy.

She’s only 32.

This disease doesn’t discriminate. But there is a lot we can do to help fight it–sign up to race for a cure, make a donation to the Susan G. Komen foundation, heck, you can even buy nail polish! Every little bit makes a difference.

So, in honor of BCA month, my aunts, and my cousin–I brought angel food cupcakes with me today.

Pink topped ones.

These mini-cakes are swirled with a strawberry pureé, which I also used in the buttercream frosting. Simply divine.

If you can get your hands on it, use vanilla bean powder in place of the vanilla extract. See those little flecks? Sooooooo yummy!

I have to be honest and tell you that this was my first time making angel food cake from scratch–I’ve always been just a bit overwhelmed at the idea of separating so many eggs, spending so much time beating them, and then gently folding in the flour. Quite frankly, I don’t have a lot of “finesse” in the kitchen and was worried these wouldn’t turn out. But they did!

And they tasted amazing.

Aaaaand, they were much easier than I anticipated.

The moral of the story is, if I can bake these successfully, you can, too. And you totally should, because they are socrazygood. Want the recipe? I hope so, ’cause I brought it with me, just in case.


It was so nice “meeting” you all, and I sure hope you stop by my little ol’ blog and say hi. You can also find me on Facebook, Twitter, and Pinterest!

Thanks again, Ashton, for having me here today. Have a happy day, everyone–and I hope to “see” you all at Online BlogCon.


Angel Food Cake Cupcakes & Strawberry Buttercream


  • For the Cupcakes:
  • 12 egg whites
  • 1 1/2 teaspoon cream of tarter
  • 3/4 cup sugar
  • 1 teaspoons vanilla bean powder (or 2 teaspoons vanilla extract)
  • 1 1/8 cup sifted cake flour (sift first, then measure)
  • 1 3/4 cup sifted powdered sugar (again, sift first, then measure)
  • 1/4 teaspoon salt
  • For the puree:
  • 1 cup fresh fruit of your choice
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon almond or vanilla extract
  • For the buttercream:
  • 4 sticks butter
  • 3 cups powdered sugar
  • 2 teaspoons extract (I used strawberry, but you could use vanilla)
  • 4-5 tablespoons strawberry puree


  1. Let egg whites sit at room temperature for one hour.
  2. Preheat oven to 350 and place rack in the bottom third of the oven. Line a muffin tin with paper liners.
  3. Sift powdered sugar, flour and salt together. Set aside.
  4. Beat the egg whites until foamy. Add in the cream of tarter, and then beat again, until soft peaks form. Add granulated sugar until eggs thicken slightly; then beat in vanilla. Sprinkle in dry ingredients in 1/4 cup increments and fold gently to combine. Once smooth, pour batter into liners.
  5. Swirl in 1 teaspoon strawberry puree into each cupcake using a toothpick.
  6. Bake 18 to 19 minutes.
  7. For the puree:
  8. Combine all ingredients in a small saucepan and cook over medium heat for about 15 minutes, or until berries have released juices. Mash well, or puree in a blender until smooth and desired consistency is reached. Allow to cool completely before filling cakes.
  9. For the buttercream:
  10. Beat the butter in the bowl of an electric mixer until creamy; gradually add sugar to incorporate. Add extract and 2-3 tablespoons puree, and mix until incorporated. If your frosting is too thick, add in another tablespoon of puree until desired consistency is reached. Mix until frosting is light and fluffy.


Angel Food Cake Cupcakes with Strawberry Frosting | #bca #thinkpink

Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


17 Responses to “Angel Food Cake Cupcakes & Strawberry Buttercream”

  1. Dorothy @ Crazy for Crust posted on October 14, 2012 at 10:44 pm (#)

    LOVE these cupcakes! They are so pretty. BCA is such a great cause and I’m excited there is gonna be a whole week of it! :)

  2. Ashley @ Kitchen Meets Girl posted on October 14, 2012 at 11:19 pm (#)

    Thanks for letting me post, Ashton! Can’t wait to see what other pink goodies you’ll have this week!

  3. Hayley @ The Domestic Rebel posted on October 15, 2012 at 12:15 am (#)

    Ashley is so so so awesome and I LOVE these beautiful cupcakes! Angel food cake from scratch? Talk about fearless! Love Pink Week, Ashton :)

  4. Juliana posted on October 15, 2012 at 2:53 am (#)

    Love this cupcake may I make on my birthiday his look delicius. ;)
    Ps… You new layout is very beautiful, congratulation.
    Sorry for my bad english.

  5. Aimee @ ShugarySweets posted on October 15, 2012 at 7:48 am (#)

    Ooooh these look so good. I love angel food cake!

  6. Jocelyn @BruCrewLife posted on October 15, 2012 at 7:51 am (#)

    Ashley those are incredible looking!!! I am way impressed that you made the angel food cake from scratch! So pretty too!!!

  7. Elaine @ Cooking to Perfection posted on October 15, 2012 at 10:43 am (#)

    Socrfazygood?! Haha love it. These DO look really good and very pretty!

  8. Heather @French Press posted on October 15, 2012 at 12:33 pm (#)

    Beautiful cupcakes! I am a pink lover:)
    Ashton – LOVE LOVE LOVE the new blog design!!!

  9. The Farm Girl posted on October 15, 2012 at 3:31 pm (#)

    Those look absolutely divine. Pinned and loving all the pink :)

  10. Megan posted on October 16, 2012 at 9:50 am (#)

    These look amazing! Yum!

  11. Jelli posted on October 18, 2012 at 1:14 pm (#)

    I love you new blog design. It looks really different. This recipe is exactly what I’m craving right now and I am saving it for sure. Thanks for sharing.

    • Ashton posted on October 18, 2012 at 8:49 pm (#)

      Thank you!

  12. Erin posted on October 20, 2012 at 9:34 pm (#)

    For the frosting…did you mean 4 Tbs butter instead of 4 sticks butter?

  13. Jennifer Saba posted on March 6, 2013 at 4:43 pm (#)

    How many cupcakes does the recipe make? I am assuming 12 ??


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