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–+ servings
cupcake with berries and whipped cream on top held in hand.
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Angel Food Cupcakes with Berries

Prep Time 15 minutes
Servings 14 Cupcakes

Ingredients

For Cupcakes

  • ¾ cup bakers sugar
  • ½ cup cake flour
  • ¼ teaspoon salt
  • 6 large egg whites at room temperature
  • 1 tablespoon warm water
  • ¾ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For Berry Topping

  • ½ cup chopped strawberries
  • ⅔ cup fresh raspberries
  • 3 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 ½ tablespoon water
  • Whipped cream and extra berries for topping
US Customary - Metric

Instructions

For Cupcakes

  • Pre-heat oven to 325° F. Line an 18 cup muffin tin with 14 liners. Set aside.
  • Sift together ¼ cup sugar, salt, and cake flour.
  • In a mixing bowl or stand mixer, beat the egg whites, water, and cream of tartar until it becomes foamy. Gradually add the remaining sugar as you beat on medium-high speed. When soft peaks begin to form, add the vanilla.
  • Slowly fold the flour into the batter. Do not add it all at once because you want an airy batter.
  • Add batter to cupcake liners and fill about ¾ full. Place in the oven and bake for 20 minutes.
  • Remove from oven and cool before adding the berry topping.

For Berry Topping

  • Place all topping ingredients into a small sauce pan. Cook on medium low to allow the berries to break apart. Stir frequently to prevent scorching for about 10 minutes. Remove from heat and allow to cool.
  • To assemble:
  • Top each cupcake with berry topping. Finish with whipped cream and chopped fresh berries.