Angel Food Cupcakes Wwhipped Cream Nberries Recipes

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350°F. Line a muffin pan with paper liners.
• Sift together the powdered sugar and cake flour 3 times. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites, cream of tartar and salt on medium high speed until foamy. Increase the speed to high and slowly add the granulated sugar 1 tablespoon at a time with the mixer running. Beat until glossy and soft peaks form. Stir in the vanilla.
• In 3 additions, sift the dry ingredients over the meringue and gently fold in after each addition. Do not overmix or meringue will deflate.
• Spoon the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
• To make the frosting, either in a stand mixer or with a hand-held mixer, beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. Transfer to another bowl and set aside.
• Add the whipping cream to the mixer bowl (no need to clean) and beat with wire whisk attachment until thickened to soft peaks.
• Add cream cheese mixture in a few additions, and beat until smooth.
• Frost cupcakes with buttercream and top with berries.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

ANGEL FOOD CUPCAKES W/WHIPPED CREAM N/BERRIES

Steps:

• Heat oven to 375.
• Place paper baking cup in each of 30 regular size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute.
• Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
• Remove from muffin cups to cooling rack and cool.
• In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
• Reduce speed; beat in granulted sugar and vanilla bean paste.
• Increase speed; beat mixture until stiff peaks from.
• Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries.
• Sprinkle tops with powdered sugar.