ANGEL FOOD CUPCAKES w/ Berries & Fresh Whipped Cream

ANGEL FOOD CUPCAKES are just like the cake…but way cuter!!



ANGEL FOOD CUPCAKES w/ Berries & Fresh Whipped Cream


ANGEL FOOD CUPCAKES w/ Berries & Fresh Whipped Cream

This past week-end the Academy Awards were on.  Big deal you may say!  To me the Academy Awards is like the Super Bowl of award ceremonies!  You have to have the special menu planned with the dinner and the dessert…the whole shebang!  I made a big pot of Pasta Faglio.  My parents came over with sloppy joes and chips for the kids. Everyone was food happy!  Usually the Super Bowl is filled with appetizers and desserts heavy on the “fat” and calories.  I decided to try to make my Academy Awards menu more on the slimming side!  For dessert I decided to make ANGEL FOOD CUPAKES w/ Berrries & Fresh Whipped Cream.  I found this recipe years ago in a magazine (magazine unknown), cut it out and glued it into my “Dessert” book of recipes.  At some point after that I made them and liked them.  I know I liked them because I wrote next to the recipe “Very Good!”  I also added a special note that I dolloped some fresh whipped cream to the top of the cupcakes.  So after finding the recipe I got to work and made a batch of these ANGEL FOOD CUPCAKES!  The  original recipe calls for “jumbo” muffin cups and makes 12.  I decided to use regular muffin tins and made 24 cupcakes instead.  The cupcakes have fresh berries in the recipe, but I also chopped up some fresh berries and served them on the side.  There is no need to add any type of sugar to the whipped cream as the simplicity of the cream goes so well with the texture of the cupcake and the sweetness of the berries.  The best part about these ANGEL FOOD CUPCAKES is that they are under 140 calories! (if you make the jumbo cupcakes each cupcake is only 139 calories). My Academy Awards dinner turned out great!  Cupcakes were a huge hit!  Now, if we could only talk to someone in charge and make the show a little bit more interesting next year!  What a yawner!!!!

ANGEL FOOD CUPCAKES w/ Berries & Fresh Whipped Cream
Serves 24
Light as air angel food cupcakes with fresh berries and a dollop of fresh whipped cream.
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  1. 1 1/2 cups egg whites (10-12 eggs)
  2. 1 cup sifted cake flour
  3. 1/2 cup sugar
  4. 1 1/2 teaspoons cream of tartar
  5. 1 teaspoon vanilla
  6. 1/2 teaspoon almond extract
  7. 1/2 teaspoon salt
  8. 3/4 cup sugar
  9. 2 cups assorted blueberries, raspberries and diced strawberries
  10. 1 pint heavy whipping cream
  11. Extra berries to serve on the side
  1. In a very large mixing bowl allow egg whites to stand at room temp for 30 minutes.
  2. Meanwhile, sift cake flour and 1/2 cup sugar together three times; set aside.
  3. Line 24 muffin cups (or 12 jumbo) with cupcake liners. Pre-heat oven to 350 degrees.
  4. Add cream of tartar, vanilla, almond extract and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks from.
  5. Sift one-fourth of the cake flour mixture over beaten egg whites; fold gently. Repeat, folding in the remaining flour mixture by fourths.
  6. Spoon batter into the muffin cups filling abour half way full. Sprinkle a few berry pieces on top of each, then top with another large dollop of batter and then a few more berries. Mound remaining batter over berries (the cups will be very full).
  7. Bake for 15-18 minutes or until the tops are a light golden brown and spring back when lightly touched with a finger. Cool the cupcakes on a wire rack in the pan.
  8. In the meantime pour the pint of heavy whipping cream into a large bowl. Beat with an electric mixer until stiff peaks form
  9. When the cupcakes are completely cool place a dollop of fresh whipped cream on the top. Serve with fresh sliced berries on the side.
  1. Place cupcakes in fridge until ready to use.
Adapted from Kara Francesconi - La Mia Tabella
Adapted from Kara Francesconi - La Mia Tabella
La Mia Tabella




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