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Angel Food Cupcakes with Chantilly Cream

These angel food cupcakes are so light and the texture is so satisfying. I've piped them high with stabilized chantilly cream and fresh berries for the perfect combination.

The trick to getting the batter just right is beating your egg whites until stiff peaks form. I stabilize the chantilly cream with corn starch but if you prefer the traditional chantilly cream simply omit the corn starch. When stabilized, it holds it shapes for a few days when refrigerated which is great for make ahead occasions. Garnish with toppings just before serving.

Fresh seasonal berries are so lovely on top but there are so many options for toppings. Even just the cream is delicious. Truly the most light and fluffy dessert and always a crowd pleaser. A perfect recipe to make this weekend for all your Labor Day celebrations. Let me know what you think of the recipe &

Bake it a great day!

XO, Christine


INGREDIENTS


Angel Food Cupcakes


  • 1/2 cup cake flour

  • 3/4 cup sugar (processed,divided)

  • 3/4 tsp cream of tartar

  • 1/4 tsp salt

  • 6 egg whites

  • 1 tsp vanilla extract

  • 1 tbsp warm water

  • Fresh berries for garnish (optional)


Chantilly Cream (stabilized)


  • 1 1/2 cups heavy whipping Cream

  • 3 tbsp confectioners sugar

  • 1 tsp vanilla extract

  • 1 1/2 tbsp cornstarch (if stabilizing)


DIRECTIONS


For the cupcakes


  1. Preheat oven to 325 degrees and line muffin pan with 12 paper liners

  2. In a food processor add sugar and process until its a fine powder, about one minute. Reserve 1/2 cup sugar and set aside.

  3. In medium bowl whisk together remaining sugar, cake flour and salt. Set aside.

  4. In a large bowl using an electric hand or stand mixer on low speed beat egg whites, water and cream of tartar until frothy, about 1 minute.

  5. Increase speed to medium and add remaining sugar 1 tablespoon at a time until stiff peaks form.

  6. Sift a third of the flour mixture into the wet ingredients and gently fold in with a spatula until just combined. Repeat 2 more times with the remaining flour mixture. Do not over mix.

  7. Fill cupcake liners all the way to the top. Although the batter puffs it will not overflow. It sinks upon cooling so by filling all the way, they will be just right.

  8. Bake on 325 for 25-30 minutes until the edges are light golden brown and the tops are firm to the touch in the middle.

  9. Let cool completely.

For the Stabilized Chantilly Cream


  1. In large bowl add cold heavy whipping cream, vanilla extract & sift in confectioners sugar.

  2. With an electric hand or stand mixer on medium high speed beat until soft peaks form.

  3. If you are stabilizing the chantilly cream sift in the corn starch and beat another minute until stiff peaks form.

  4. Pipe or dollap on cooled cupcakes, top with fresh berries and enjoy!


 
 
 

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