Raspberry Lemon Angel Food Cupcakes
Try this Raspberry Lemon Angel Food Cupcakes recipe, or contribute your own.
Try this Raspberry Lemon Angel Food Cupcakes recipe, or contribute your own.
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- zest of 1 lemon
- cupcakes
- *spoon and sweep method: use a spoon to fill measu
- 1/2 cup imperial sugar confectioners powdered sugar
- 1/2 cup cake flour*
- 5 large egg whites at room temperature
- 1/3 cup imperial sugar extra fine granulated sugar
- 1/4 teaspoon pure almond extract
- zest of 1 large or 2 small lemons
- raspberry filling
- 1/4 cup seedless raspberry jam
- whipped lemon cream cheese frosting
- 1 1/4 cups heavy whipping cream
- 5 ounces reduced fat cream cheese
- 1/4 cup imperial sugar confectioners powdered sugar
- fresh raspberries for serving
- Carbohydrate 4.72291926167917 g
- Cholesterol 23.5036426975 mg
- Fat 6.55250574828616 g
- Fiber 0.104398336354271 g
- Protein 2.7070323180625 g
- Saturated Fat 3.96208928261123 g
- Serving Size 1 1 cupcake (43g)
- Sodium 109.825749404167 mg
- Sugar 4.6185209253249 g
- Trans Fat 0.448448630394712 g
- Calories 88 calories
Step-by-step
- Place a rack in center of your oven and preheat oven to 350°F. Line a standard muffin tin with paper liners and set aside.
- Sift together powdered sugar and cake flour. Repeat, sifting three times total. Set aside.
- Beat together egg whites, cream of tartar, and salt in bowl of an electric mixer fitted with a whisk attachment or a large mixing bowl on high speed until medium-stiff peaks form, about 1 minute. Reduce mixer speed to medium, then slowly pour in granulated sugar. Continue beating until egg whites are thick and glossy. Beat in almond extract and lemon zest.
- With a measuring scoop, scatter 1/4 cup of flour mixture over top of bowl with egg whites. With a rubber spatula, gently fold egg whites in. When most of flour has disappeared, sprinkle another 1/4 cup over top, then repeat. Continue sprinkling and folding by 1/4-cup increments, just until all flour is incorporated.
- Divide batter between prepared cups, filling cups no more than 3/4 of the way. Bake until tops are golden, spring back lightly when touched, and any cracks in top of cupcakes feel dry and not at all sticky, about 15 minutes. Let cupcakes cool in the pan for 5 minutes, then very gently transfer to a wire rack to cool completely.
- Fill cupcakes: With a small, sharp knife such as a pairing knife, cut a small hole in top center of each cupcake, lifting a bit of cake out to make a well. Carefully spoon 1 teaspoon of raspberry jam into each hole, then replace piece of cake that was removed.
- Prepare frosting: In a mixing bowl, whip heavy cream with very clean beaters on medium-high speed until stiff peaks form. In a separate bowl, beat cream cheese on medium speed until smooth creamy, 1 to 2 minutes. Slowly add in powdered sugar, then lemon zest and beat until combined. With a rubber spatula, fold whipped cream into the cream cheese. Frost cupcakes with a knife or a piping bag, then top with each with a fresh raspberry.
- Leftover cupcakes can be stored in the refrigerator for up to 2 days.
Unlike a traditional full-sized ring cake, scaling airy foam batter down into individual portions requires precise execution to prevent deflation before baking at 350°F.
- Sift the powdered sugar and cake flour together three times to aerate the dry ingredients and remove lumps that would otherwise weigh down the delicate egg white structure.
- Whip the five room-temperature egg whites, cream of tartar, and salt until medium-stiff peaks form, typically taking about 1 minute on high speed.
- Incorporate the flour mixture incrementally by quarter-cup additions, using a rubber spatula to gently fold rather than stir, preserving the trapped air.
- Bake the filled cups for roughly 15 minutes until the tops spring back lightly to the touch and any surface cracks feel entirely dry.
- Store any leftover assembled cupcakes in the refrigerator for a maximum of 2 days due to the perishable dairy frosting and fresh fruit topping.
Properly cooled cakes release cleanly from the pan after resting for 5 minutes. Chilling the heavy whipping cream beforehand ensures stiff peaks when blending into the smooth cream cheese base.
