Angel Food Cupcakes

Angel Food Cupcakes with Coconut Whipped Cream Frosting

When I was growing up, I did not appreciate Angel Food cake. I didn’t really care for it. My grandma used to sometimes buy either Angel Food cake or some pound cake and I remember always being sort of bummed when it wasn’t rich and buttery pound cake. Now though? I adore it. It’s so dreamy! It had been on my bucket list to make my own for some time so I made it into sweet little cupcakes. Because of the lightness that is Angel Food cake, I didn’t want to top these with a heavy frosting, so I opted for fresh coconut whipped cream on top. Let me tell you, best decision ever!

These cupcakes are so light, kind of like eating a cloud. They are perfect for spring and summer if you want to make a special treat, but don’t want something that is going to weigh you down. The airy cake paired with the fluffy coconut whipped cream is like a dream come true, really. And now I’m seriously sad I don’t have any more of these in the house! I garnished my cupcakes with toasted coconut, but you could also do some sliced berries on top which would be equally wonderful!

A quick, but important note on the coconut whipped cream – yes, you have to use full-fat coconut milk and yes, you do have to chill the can overnight. The whipped cream will not set properly if you use lite coconut milk and/or if you do not chill it in the fridge overnight so plan accordingly!

Angel Food Cupcakes with Coconut Whipped Cream Frosting

Angel Food Cupcakes with Coconut Whipped Cream Frosting

Ingredients:

For the cupcakes:

  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup cake flour
  • 1/4 teaspoon salt
  • 6 egg whites, at room temperature
  • 2 1/2 tablespoons warm water
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon cream of tartar

For the coconut whipped cream:

  • 2 cans full fat coconut milk, chilled overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (or coconut)

Directions:

For the cupcakes:

  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside. Add the sugar to a food processor and pulse until the sugar becomes super fine, about 2-3 minutes.
  2. In a mixing bowl, sift together the cake flour, salt, and half of the sugar. In a separate mixing bowl, whisk together the egg whites, water, vanilla extract, and the cream of tartar until well-combined.
  3. With a hand mixer, whip the mixture on medium speed, slowly adding in the remaining sugar until medium peaks form. Then sift a little bit of the flour mixture on top of the egg white mixture, just enough to dust the top and fold in gently. Repeat this process until the flour mixture has been incorporated being careful not to overmix (this took me about 6 times).
  4. Divide the batter evenly in each muffin cup, filling each one almost all of the way. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely before topping with whipped cream.

For the coconut whipped cream:

  1. Open each chilled can of the coconut milk from the bottom. Pour out any liquid. Spoon the remaining cream into a mixing bowl.
  2. Add the powdered sugar and vanilla extract. Beat on medium speed until the cream reaches whipped cream or desired consistency (about 5-7 minutes). Spread or pipe onto cupcakes (if you plan to pipe, you may want to chill the whipped cream for an hour or so beforehand so that it is stiffer and easier to pipe).

Cake recipe from Cooking Classy. Frosting recipeLfrom Eat. Drink. Love.

All images and text ©

Angel Food Cupcakes with Coconut Whipped Cream Frosting

   

8 comments

  1. Love the coconut whipped cream frosting! These look so good!

  2. Those look light as air, and I’m lusting over that coconut whipped cream! Gahh!

  3. I never appreciated angel food cake either growing up – but now I definitely enjoy it! These look so fluffy and light!

  4. These cupcakes could not look more glorious! I saw your cupcake photo on FB and it stopped me in my tracks from scrolling… I was like wow… now that’s a good looking cupcake. I want to sink my teeth into one right now. :)

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