Light and fluffy heavenly goodness. These Angel Food Cupcakes {with Cranberry Whip} are melt in your mouth delicious!
If you’ve never tasted home made Angel Food Cake you are really missing out on something special.
I’ve eaten store bought Angel Food Cake many times and it’s ok but can have a bit of a spongy texture. Home made Angel Food Cake on the other hand is a whole different story.
It’s so light and fluffy and much more moist than store bought. No sponginess at all. So if you’ve never made Angel Food Cake I definitely recommend that you try this recipe. Totally worth every heavenly bite!
I decided to top my Angel Food Cupcakes with a Cranberry Whip. It’s also very easy to make and light and fluffy so they complimented each other nicely.
I was going for a festive holiday flavor and look so I topped them with some Sugared Cranberries to pull it all together.
Not only were they amazingly delicious,they also looked so pretty sitting on our holiday dessert table. They were the perfect light dessert after eating our big meal.
Angel Food Cupcakes {with Cranberry Whip}
Ingredients
For the Angel Food Cupcakes
- 3/4 Cup + 2 Tablespoons Sugar
- 1/2 Cup Cake flour
- 1/4 teaspoon Salt
- 6 Large egg whites ,at room temperature
- 2 1/2 Tablespoons Warm water
- 1/2 teaspoon Vanilla
- 3/4 teaspoon Cream of tartar
For the Cranberry Whip
- 1 ,3 ounce package Cranberry jello gelatin
- 2 Cup Heavy Cream ,whipped to medium peaks
Instructions
For the Angel Food Cupcakes
- Preheat oven to 350 degrees F. Prepare cupcake tins with liners and set aside. You should be able to fill about 18-24 tins.
- 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 medium 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 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.Continue mixing until medium peaks are formed.
- Sift just enough of the flour mixture to evenly dust the top of the egg white mixture and use a spatula to gently fold flour into the egg white mixture. Continue until all of the flour mixture has been incorporated.
- Divide batter among paper lined muffin tins. Fill each cup to nearly full. Bake in preheated oven 15-18 minutes until golden and toothpick inserted into center comes out clean. Cool completely then top with Cranberry Whip.
For the Cranberry Whip
- Boil 1 cup of water in a medium sauce pan. Remove from heat and stir in 1 package of cranberry jello until completely dissolved. Place pan in a bowl filled with ice water to speed up cooling process. Once at room temperature place in fridge to slightly set the jello. **(Do not completely set) You just want the jello to begin to get thick and soupy. Check about every 15 minutes. Meantime whip your cream to form medium peaks.
- Once jello is ready, mix into the whip cream. Place in fridge to chill about 15-20 minutes then place in piping bag with your tip of your choice attached and pipe onto cupcakes.
- Decorate with sugared cranberries.
Nutrition
If you’re loving these Angel Food Cupcakes {with Cranberry Whip} and are looking for more awesome cupcake recipes here are some more for you to try!
Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}
If you would like to follow me on Facebook, Instagram, Twitter, Pinterest or Google+ just click on the social media buttons at the top right hand corner of the page and it will bring you right to my page. Once you’re there just hit “like” or “follow”! Easy! It’s a great way for you to see when I add something new!
I will be sharing this recipe at the following link parties:
these cupcakes look amazing will have to try they are pinned visiting from sweet and savory hop have a great week
Thanks Lorraine! I’m so glad you stopped by from the party! Thanks for pinning!
Your cupcakes are truly beautiful! And perfectly festive for the holidays! Thanks for sharing them with us at Foodie Fridays! Pinning!
Thanks Michelle!
These are (almost) too beautiful to eat! I’ve never made angel food cake before, and your recipe makes it sound easy! Thanks!
Thanks Patricia! Glad you stopped by. I hope you get a chance to try making them. They are easy to make and soooo delicious!
I love angel food cake, these look lovely! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
These cupcakes not only beautiful but also delicious. Thanks for linking up at the Project Parade Linky Party.
Thanks Rosemary! Always love joining in the party! Thanks for all you do to host it every week!
Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
[email protected] http://www.bakeatmidnite.com
Wow, these have to simply be the most stunning cupcakes around right now, I truly mean that. I usually do not have baked goods catch my eye since I am more into other eating habits—not necessarily good ones lol. Awesome job, I would love to have ones of these!!!The just look so fresh and delicious, and that pink icing? Love it!!
Thank you Heidy! You made my day! That’s such a huge complement coming from you!