Description
Delight in these light and fluffy Chocolate Angel Food Cupcakes topped with a luscious whipped cream frosting and a bright cherry on each. Perfect as an elegant and airy dessert, these cupcakes offer a tender crumb infused with cocoa and a subtle hint of vanilla, making them an ideal finish for any dinner.
Ingredients
Scale
Cupcake Batter
- 6 large egg whites
- 1 tablespoon water
- 3/4 cup granulated sugar (5.5 ounces)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
- 1/2 cup minus 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
Whipped Cream Frosting
- 1 1/2 cups heavy whipping cream
- 5 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 12 cherries (or berries of choice)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a 12-cup cupcake tin with paper liners to prevent sticking and for easy removal.
- Beat Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, water, vanilla extract, and cream of tartar. Beat on medium speed. After 1 minute, slowly add the sugar while continuing to beat until medium peaks form, about 6 minutes. Medium peaks mean that the peaks will hold but have tips that may curve slightly.
- Sift and Fold Dry Ingredients: Sift together the flour, cornstarch, and cocoa powder. Gradually sift over the egg whites in thirds, folding gently after each addition to avoid deflating the batter, ensuring a light and airy texture.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about 3/4 full. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Whipped Cream: Using a clean bowl and whisk attachment of your stand mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form, about 5 minutes. Be careful not to overbeat to avoid turning the cream into butter.
- Pipe and Garnish: Fill a piping bag fitted with a large star tip (such as 1M) with the whipped cream. Pipe the frosting generously onto each cooled cupcake. Top each cupcake with a fresh cherry or a berry of your choice.
- Chill and Serve: Store the decorated cupcakes in the refrigerator until ready to serve to keep the whipped cream fresh and stable.
Notes
- These cupcakes are light, airy, and perfect for an elegant dessert option.
- You can substitute cherries with other fresh berries for variety.
- Be careful not to over-mix the batter to maintain the fluffiness of the cupcakes.
- Whipped cream frosting should be piped and stored chilled to maintain its texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 201 kcal
- Sugar: 16 g
- Sodium: 36 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
