Birthday Angel's Food Cupcakes
- Level: Intermediate
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 20
- Protein
- 3
- Cholesterol
- 43
- Sodium
- 110
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Cupcakes:
Cooking spray
1/2 cup cake flour (not self-rising)
1/2 cup confectioners' sugar
1/4 teaspoon fine salt
3 tablespoons rainbow sprinkles, plus more for decorating
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
Frosting:
4 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
Directions
Special equipment:
White cupcake liners- For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.
- Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.
- Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.
- Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.
- Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)
- For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)
- When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.