Funfetti Angel Food Cupcakes
User Reviews
5
Funfetti Angel Food Cupcakes
Description
This recipe creates Funfetti Angel Food Cupcakes by whipping egg whites with cream of tartar and sugar to medium peaks, then folding in sifted cake flour, salt, and rainbow jimmies gradually to maintain the airy structure. Baking them in muffin cups produces individual portion cakes with a golden exterior and soft crumb.
The batter incorporates vanilla and almond extracts for subtle flavor hints, while the rainbow sprinkles scattered throughout add colorful texture and a festive look. The cream cheese whipped cream topping blends heavy cream, softened cream cheese, powdered sugar, and extracts to form a smooth, lightly sweetened frosting that complements the airy cupcakes.
Separating eggs carefully to avoid yolk in whites is important to achieve stiff peaks. Serving these cupcakes at room temperature preserves their lightness and visual appeal. This approach to angel food cupcakes results in a fun, tender dessert for occasions.
Ingredients
- 3/4 cup + 2 Tbsp (194g) granulated sugar
- 1/2 cup (68g) cake flour
- 1/8 tsp salt
- 6 egg 192g), at room temperature, white
- 2 1/2 Tbsp water warm
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 tsp cream of tartar
- 3 1/2 Tbsp rainbow jimmies , roughly chopped
- Rainbow sprinkles more jimmies or nonpareils, for topping
Cream Cheese Whipped Cream
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese , softened
- 1/2 cup + 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- 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, vanilla and almond 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 (I did this in 12 batches). Fold in chopped sprinkles.
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 19 - 22 minutes until golden and toothpick inserted into center comes out clean.
- Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with rainbow sprinkles.
- For the Cream Cheese Whipped Cream Topping:
- In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar, vanilla extract and almond extract and whip until stiff peaks form. Store in refrigerator.
Notes
- Separate eggs one at a time into a separate bowl before adding egg whites to avoid yolk contamination.
- Yolk traces in egg whites can prevent whipping to stiff peaks, which affects cupcake texture.
- Cake recipe portion adapted from Food Network to balance traditional angel food techniques with funfetti additions.
User Reviews
Overall Rating
5
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