Recently at the store I noticed they had confetti angel food cake mix and I decided I needed to try them – only from scratch. These cupcakes are fun for all ages and of course they are perfect for a birthday celebration (or just to celebrate the weekend because who wants to wait around for a birthday to make these?). I love how light and fluffy these heavenly angel food cupcakes are. I chose to pair such soft and delicate cupcake with a light and fluffy frosting to match. If you really wanted you could leave out the cream cheese (and also reduce the vanilla/almond extracts if you do) and just have a sweetened whipped cream topping. I’m just partial to the cream cheese whipped cream topping ever since I made these cupcakes last year. It kind of reminds me of cheesecake and cheesecake is one of my favorite desserts (and probably half of the worlds, who doesn’t love a decadent cheesecake?), so it’s hard for me to just keep it basic when I can upgrade it a little.
Whatever the celebration, be sure to bring some of these cupcakes along. And maybe make two batches, they’ll go quick :).
Funfetti Angel Food Cupcakes
Yield: 16 cupcakes
- 3/4 cup + 2 Tbsp (194g) granulated sugar
- 1/2 cup (68g) cake flour
- 1/8 tsp salt
- 6 egg whites (192g), at room temperature*
- 2 1/2 Tbsp warm water
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 tsp cream of tartar
- 3 1/2 Tbsp rainbow jimmies , roughly chopped
- Rainbow sprinkles for topping (more jimmies or nonpareils)
Cream Cheese Whipped Cream
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese , softened
- 1/2 cup + 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
In a large mixing bowl, whisk together egg whites, water, vanilla and almond extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in 12 batches). Fold in chopped sprinkles.
Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 19 - 22 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with rainbow sprinkles.
For the Cream Cheese Whipped Cream Topping:
In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar, vanilla extract and almond extract and whip until stiff peaks form. Store in refrigerator.
*I recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you'll only have to toss out 1 egg and not all of them if you can't get the yolk out. You don't want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.
Recipe Source: cake portion adapted from Food Network, topping - Cooking Classy