Angel Food Cupcakes…
Hello everyone! I hope you are having a good week! It’s been pretty stormy here in Pittsburgh, but warm so I have zero complaints. My little lemon tree has to be brought in {which, btw, has 9 buds!!! Fingers crossed this means that many lemons!!}
So as you know my Dad’s big 6-0 was over the weekend and I made two types of cupcakes one was a Lemon Blueberry cupcake with lemon curd and lemon mascarpone frosting. The other was a super light and fluffy angel food cake with a strawberry mascarpone frosting! Here is the recipe!
Cupcakes:
Adopted from Cooking Classy (I’ve used this recipe so many times for these cupcakes- they turn out perfectly every time!)
Ingredients:
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature
- 2 1/2 Tbsp warm water
- 1/2 tsp almond extract
- 3/4 tsp cream of tartar
Method:
- 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 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 (I did this in probably 12 batches).
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 – 20 minutes until golden and toothpick inserted into center comes out clean
Frosting:
Ingredients:
8 oz. mascarpone cheese
2 cups heaving whipping cream
7 tablespoons sugar
3/4 cup Strawberry Puree *(slice 3 cups of strawberries, 2 teaspoons of sugar, and a splash of lemon juice and 1 tsp. cornstarch and blend until smooth– Then place over medium high heat until thickened)
Method:
Beat the sugar and cream to soft peaks in your mixer. In a separate bowl combine the mascarpone cheese and strawberry puree. Now, gently fold the the puree/mascarpone cheese mixture into the sugar and heavy cream until combined. Be very gentle. After the cupcakes have cooled, using your favorite tip frost the cupcakes and add a slice of strawberry for decor!
