Confetti Angel Food Cupcakes
These angel food cupcakes are super fluffy, light, and fluffy, but speckled with bright sprinkles. The frosting is a stabilized whipped cream, stabilized so it will hold up at room temperature, or on a hot summer day. These are the perfect cupcakes when you don’t want something too dense and they’re super fun and pretty.
Ingredients: Cupcakes (from here) baking bites
3/4 cup egg whites (about 5-6)
3/4 cup superfine sugar, divided
1/2 cup sifted cake flour
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 and 1/4 teaspoon vanilla extract
1 tablespoon sprinkles
Stabilized Whipped Cream (from here)
1 teaspoon unflavored gelatin powder
4 tablespoons cold water
2 cups heavy whipping cream
4 tablespoons confectioners sugar
1 teaspoon vanilla
Preheat oven to 325F and line a cupcake tin.
In a small bowl, whisk together half the sugar and the cake flour. Set aside.
Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites. Fold in the sprinkles, gently.
Fill cupcake tins about 3/4 of the way with batter. Bake for 25-30 minutes.
Sprinkle gelatin over cold water in small bowl to soften.
Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.
Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it’s done.