The Cake Merchant

Lemon Berry Angel Food Cupcakes

Angel Food Cupcakes

My wedding is 2 weeks from tomorrow. Wow, that snuck up on me so fast! I’m just now realizing how behind I am on everything. For example, I should have started a Pinterest board the day after I got engaged (does a cake pinterest board count?) or maybe I should have though about how I want to wear my hair before now. And I probably should not have waited until this week to start my wedding diet. Does angel food count as diet food? Probably not. I’m pretty much the worst bride ever.

Luckily, these angel food cupcakes are easy enough for even a stressed out bride to be. Believe it or not, this was my first time making angel food cake. I was a little intimidated by the folding of the egg whites, but it’s easier than you might think. I’ve added a link to a tutorial just before the recipe in case you’re not sure how to do it. Also, if you don’t have superfine sugar, you can easily make your own by putting granulated sugar through the food processor. Don’t skip this step- your cupcake will have a better texture.

For those of you who like the not too sweet frostings but don’t want to mess with European style buttercreams, this frosting is for you. I first blogged about this sturdy whipped cream frosting in one of my very early blog posts (please ignore the pictures!) but haven’t posted about it since because some people wrote me and told me that they had trouble getting it to work. However, I’ve made it quite a few times since then and I’ve adjusted some things as well as come up with some troubleshooting tips.

First, make sure your cream cheese is at room temperature and whip it until it’s really smooth. It’s difficult to incorporate the heavy cream otherwise. You heavy cream should be really cold when you add it into the whipped cream cheese. You’ll want to drizzle it in SLOWLY while beating at the same time and you should end up with a light and fluffy frosting that holds up much better than regular whipped cream and is slightly tangy from the cream cheese and lemon. Also, be careful not to over whip, or you’ll end up with a curdled mess. If you’d rather, you can also whip the heavy cream and cream cheese separately and then fold them together, but I just hate to dirty two bowls.

Angel Food CupcakesAngel Food CupcakesAngel Food Cupcakes
Lemon Berry Angel Food Cupcakes

I topped these cupcakes with berries because the 4th of July is coming up and ’tis the season for fresh berries! Plus, I just can’t be trusted with food coloring right now.
Click here for a link to the folding tutorial.
Also, don’t forget to wipe down your bowl and utensils with vinegar before making your meringue. A greasy meringue is a weepy meringue!

Print
Lemon Berry Angel Food Cupcakes

Yield: 16 cupcakes

Ingredients

    For the Lemon Angel Food Cupcakes:
  • 1/2 cup (57 grams) cake flour
  • 3/4 cup (85 grams) powdered sugar
  • 5 large egg whites or 140 grams liquid egg whites
  • 1/4 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup (100 grams) superfine or caster sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons lemon zest
    • For the Whipped Cream Cheese Frosting:
  • 8 ounces (227 grams) of cream cheese, at room temperature
  • 1/2 cup (100 grams) superfine sugar
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Assorted berries for topping

Instructions

    For the Cupcakes:
  1. Preheat oven to 350 degrees fahrenheit
  2. Place 16 muffin cups with paper liners.
  3. Sift together cake flour and powdered sugar into bowl and repeat the this process 2 times.
  4. Beat egg whites and salt on medium high speed until frothy.
  5. Add cream of tartar and beat until soft peaks form.
  6. Add the sugar 1 tablespoon at a time and beat until stiff peaks form.
  7. Add the vanilla extract and lemon zest and beat to combine for an additional 10 seconds.
  8. Sprinkle the dry ingredients over egg white mixture 1/4 cup at a time and fold in after each addition.
  9. Divide batter evenly among prepared muffin cups and bake at for 16-18 minutes or until very lightly browned.
  10. Cool the cupcakes completely on a wire rack before frosting.
    11. For the Frosting:
  11. In a large bowl or the bowl of a stand mixer, beat the cream cheese (use the whisk attachment for a stand mixer) until smooth.
  12. Add the sugar and beat to combine.
  13. With the mixer running on medium speed, drizzle the heavy cream in slowly until it is completely incorporated.
  14. Continue whipping until stiff peaks have formed.
  15. Add the vanilla and lemon juice and beat for an additional 20 seconds.
  16. Pipe the frosting onto the cooled cupcakes and top with fresh berries.
https://cakemerchant.com/2014/06/27/lemon-berry-angel-food-cupcakes/

Cupcakes adapted from MyRecipes.com
Frosting adapted from Allrecipes.com

Comments

  1. Weddings always come so fast!! But to be honest, you will be very prepared on the day so don’t worry about it! These cupcakes are beautiful!! So light and fresh!

    Reply

  4. Natasha, you’re getting married in two weeks?! How exciting! I’ve been married almost three years now but I still love talking about weddings and visiting wedding blogs to ooh and aah over the prettiness. I hope you tell us more and will share some photos of the big day! Angel food cake is definitely wedding diet food. It’s so light ‘n fluffy, with no butter ‘n little sugar – it’s practically a health good! I love these photos – everything is divine.

    Reply

    • Ha, it probably would be health food if it weren’t for the frosting! And sugar, and flour… I will definitely share some photos. Thanks, Nancy!

      Reply

  6. Hi Natasha! First of all, congratulations on your wedding! And it’s coming in two weeks, and you have time to blog! I’m pretty sure everything is already well taken care of…especially for someone who can make these beautiful cupcakes! So gorgeous!!! I hope you will share pictures of your precious moments later on… Enjoy the day, it goes by so fast, and treasure every details you can remember! Congrats again! xoxo

    Reply

  7. Two weeks??? That’s so exciting! And these cupcakes look so good. I’ve wanted to make angel food cupcakes for the longest time but just have never done it!

    Reply

  8. Natasha, you are so far from being a bad bride! Apart from anything else, a bride who is still baking such beautiful things for her blog fans so close to her wedding is one to be thoroughly admired!

    Reply

  10. Congrats on your upcoming wedding!! These cupcakes first look so ethereal…perfect wedding type cupcakes. Then they turn all colorful with berries and become perfect for the 4th. : )
    I wonder why you need to invert angel food and chiffon cakes to cool but they don’t collapse when they’re cupcakes?

    Reply

    • Thanks, Monica! I’ve never made angel food cake in a pan that was meant for it, so I’m not sure. The cupcakes did fall a little bit, but they didn’t collapse. Maybe it has to do with the size?

      Reply

  13. We just made these for the 4th of July and they were amazing!! I have never gotten so many compliments on my cupcakes. They were so light and fluffy that everyone ate at least 2! Words cannot describe how delicious these cupcakes are, they are a MUST for any baker.

    Just a quick question for The cake Merchant:
    When they were baking in the oven they were perfectly rounded at the top, but when they came out of the oven they fell and were flat. They were cooked all of the way through so I didn’t know why they did that. Do you have any tricks or tips to avoid that the next time I bake these? [which will be very soon :)]

    Reply

    • Hi Carly, glad you liked them! These cupcakes will fall a little bit when you take them out of the oven, but shouldn’t sink in the middle. The tops will not be rounded or smooth like a regular cupcake. If they sink, your oven temp may be too low. Hope that helps!

      Reply

  14. Thanks, Sarah! I will definitely remember that refrain.

    No fairy godmother unfortunately. Other than a basic cake decorating class, I’ve learned most of my frosting techniques through other blogs, YouTube, and some experimentation. I’ve never done any tutorials, but maybe I will at some point!

    Reply

  16. Hi Natasha!
    I cannot get over this recipe – it is mouthwatering delicious. My only problem is with the frosting… I can’t get it to hold its shape. It’s just a runny mess and I can’t get that beautiful swirl you have in the picture. The cream cheese is room temp and the heavy whipping cream is cold. Do you have any tricks or steps that will help?
    Thanks!

    Reply

    • Hi Carly, are you using a stand mixer? If not, you might have better luck if you beat the cream cheese and whip the cream separately and then mix them together. Start by folding in half of the whipped cream to the cream cheese and keep adding until you get the consistency that you want.

      Reply

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