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.
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.
Thanks again, Ashton, for having me here today. Have a happy day, everyone–and I hope to “see” you all at Online BlogCon.
- 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
- Let egg whites sit at room temperature for one hour.
- Preheat oven to 350 and place rack in the bottom third of the oven. Line a muffin tin with paper liners.
- Sift powdered sugar, flour and salt together. Set aside.
- 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.
- Swirl in 1 teaspoon strawberry puree into each cupcake using a toothpick.
- Bake 18 to 19 minutes.
For the puree:
- 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.
For the buttercream:
- 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.