Chocolate Angel Food Cupcakes
Fluffy, soft, chocolate angel food cupcakes topped with an amazing fluffy mascarpone frosting, garnished with a slice of strawberry. The chocolate angel food cake recipe is from The Cake Bible by Rose Levy Beranbaum
Ingredients: Cupcakes (from here)
2 and 1/2 tablespoons dutch processed cocoa powder
2 tablespoons boiling water
1 teaspoon vanilla
3/4 cup plus 2 tablespoons (separated into 1/4 cup plus 2 tablespoons and 1/2 cup)
1/2 cup pre-sifted cake flour
1/8 teaspoon salt
1 liquid cup egg whites
1 teaspoon cream of tartar
1 cup of mascarpone cheese, room temperature
1 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Strawberries (optional: for garnish)
Preheat oven to 350F and line cupcake tins.
In a small bowl combine cocoa and boiling water. It will form a ball- that’s okay. Whisk in vanilla.
In another small bowl combine 1/4 cup of sugar plus 2 tablespoons, the flour, and salt.
In a large bowl beat egg whites until frothy, add the cream of tartar, and beat until soft peaks form. Gradually beat in the 1/4 cup of sugar until stiff peaks form.
Remove 1/2 cup of the beaten egg whites and place it in the cocoa powder.
A few teaspoons at a time, gently fold the flour mixture into the egg whites. Don’t worry if the flour isn’t completely folded in.
Whisk together the egg and cocoa mixture, then fold into into the batter until combined.
Fill cupcake tins about 2/3 of the way.
Bake for about 20 minutes or until a toothpick comes out clean and the cupcakes are springy to the touch.
In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.
Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.
Pipe or frost onto cupcakes. Garnish with fresh sliced strawberries.