This is a recipe for you if you have way too many egg whites left in the refrigerator and you have no idea what to do with them. At least for me, who has been insanely making home made ice cream and ice cream cake with egg yolks, thanks to the lovely ice cream maker.
I was told by a professional baker friend that you could actually freeze the egg whites, and save it for Swiss meringue buttercream. Very good tip. However, I figured it would be better to use them fresh to make these angle food cupcakes. After all they are light and airy, sweet and tasty. You won’t even know you have already eaten 2 or 3 or 6 of them. A nice change to the heavy desserts we often enjoy.
Ingredients (about 15 cupcakes):
Angel Food Cake
1/2 cup cake flour
3/4 cup powdered sugar
1/4 teaspoon salt
6 egg whites, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream
1/2 cup powdered sugar
1 cup fresh strawberries
Preheat oven to 350F. Line muffin tin with muffin liners.
In a large bowl, sift the flour, powdered sugar and salt. Set aside.
Whip the egg whites on medium-high speed in a bowl of a standing mixer until frothy. Gradually add granulated sugar and continue beating until medium peaks form, about 5 minutes. Beat in vanilla.
Sprinkle 1/3 of the dry ingredient over the egg whites, fold gently with a large spatula until combined. Continue with the rest of the dry ingredients. Fold in until incorporated.
Evenly distribute the batter into the prepared muffin tin.
Bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Let cool completely.
To prepare whipped cream, beat heavy cream with powdered sugar until the mixture holds stiff peaks.
Pipe or smear the whipped cream on the cooled cupcakes. Garnish with fresh strawberries.
Refrigerate before serving.