December Cupcake of the Month: Peppermint Angel Food Cupcakes with Whipped Chocolate Frosting….
Hi everyone! It is definitely getting down to the wire for Christmas, huh? I hope you had a good weekend despite all the hustle and bustle that seems to be going on! Work this weekend was crazy! I’ve been doing a lot of baking lately (’tis the season–to get back to the gym eeek!) Anyway, I’m completely obsessed with angel food cupcakes. I particularly like them because I don’t have to feel so guilty eating them. There is just something so nice about the spongy cake and a light frosting that totally makes my day. There is always a tiny bit of amount of almond in angel food– I thought why not replace that with peppermint and do a light chocolate frosting on top! Don’t worry- this change did not disappoint! They were so yummy and I hope you get a chance to try them out!! Here is the recipe:
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 peppermint 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, peppermint extract, 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. Using an ice cream scoop, place batter in lined muffin cups. Bake in preheated oven 18 – 20 minutes until golden.
Frosting:
Ingredients:
2 cups heaving whipping cream
7 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1 tsp vanilla extract
Method:
Beat the sugar, vanilla, cocoa powder, and cream to soft peaks in your mixer. After the cupcakes have cooled, using your favorite tip frost the cupcakes. To make these a little more festive I added the adorable sugar snowflakes and a patterned liner outside of the the red liner.
