Angel Food Cupcakes with Fresh Berries and Whipped Cream
Make light and airy cupcakes, perfect for Mother's Day, summer BBQs or baby showers, with this Angel Food Cupcake recipe. Topped with fresh whipped cream and blueberries, these delicate cupcakes offer a little something sweet without the guilt. Add variety to your treats by using different seasonal berries as toppings, or add some sprinkles for a little splash of color.
Preheat oven to 350°F. Prepare muffin pan with baking cups.
In small bowl, sift together flour and 1/4 cup sugar. In large bowl, whip egg whites with electric mixer on medium speed until foamy; whip in cream of tartar and salt. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating to soft peaks; add vanilla. Gently fold in flour mixture in three additions, until all ingredients are incorporated. Divide evenly into baking cups (cups will be quite full). Smooth tops of cupcakes.
Bake 18-20 minutes or until tops are golden brown and the cakes spring back when lightly touched. Let cool in pan 5 minutes; remove cupcakes from pan to cooling grid and cool completely.
For cream, in large bowl, whip cream, confectioners’ sugar and vanilla with electric mixer on medium high speed to soft peaks. Ice tops of cupcakes with whipped cream and garnish with fresh berries. Serve immediately.