Oh you clever little unassuming cupcake. You sit there so innocently thinking that people will pass you by since there isn't the usual abundance of frosting spiraled high.
But we know the truth about angel food cakes. The light, almost spongey texture that tastes oh so sweet but doesn't load on the calories or fat like its buttercream laden cousins.
And then you appear with a little whipped cream and even a strawberry on top. We are intrigued.
Really these are one of the most perfect desserts for a hot summer. We decided these are just like strawberry shortcakes you eat with your hands.
I found the recipe on Annie's Eats blog and loved the idea, so made these to take to a swim party. It's funny to watch them while baking - they puff up to a fairly large size, but then when they come out of the oven and then cool off they do a lot of shrinking.
ANGEL FOOD CUPCAKES
(adapted from Annie's Eats)
1 cup cake flour
1 1/2 cups granulated sugar
1/4 t salt
12 large egg whites
1 t vanilla extract
1 1/2 t cream of tartar
Adjust oven racks to the two lowest positions. Preheat the oven to 375 degrees and line cupcake pans with paper liners.
In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt, then set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the egg whites with the vanilla and cream of tartar on medium-high until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Fill cupcake liners full and bake for 12-15 minutes or until light golden brown. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Serve with canned whipped cream and sliced berries, if desired.
Makes 24-36 cupcakes.