Description
Delightfully light and fluffy Chocolate Angel Food Cupcakes topped with whipped cream frosting and a cherry on each. This recipe offers a perfect balance of airy texture and rich chocolate flavor, making it an ideal dessert to impress guests or satisfy your sweet tooth after dinner.
Ingredients
Scale
Cupcakes
- 6 large egg whites
- 1 tablespoon water
- 3/4 cup granulated sugar (5.5 ounces)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
- 1/2 cup minus 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
Whipped Cream Frosting and Topping
- 1 1/2 cups heavy whipping cream
- 5 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 12 cherries (or berries of choice)
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees Fahrenheit. Line a 12-cup cupcake tin with paper liners to ensure easy removal and cleanup.
- Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, water, vanilla extract, and cream of tartar. Beat on medium speed. After 1 minute, slowly add granulated sugar while continuing to beat. Whip until medium peaks form, about 6 minutes—peaks that hold but have slightly drooping tips.
- Sift and Fold Dry Ingredients: Sift the flour, cornstarch, and cocoa powder over the egg whites in thirds. Gently fold in each portion carefully to avoid deflating the airy egg whites, ensuring the batter remains light.
- Fill and Bake: Spoon or pipe the batter into cupcake liners, filling each about 3/4 full. Bake for 14 to 16 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip Cream: Using a clean bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form, about 5 minutes. Stop whipping just before it turns buttery.
- Pipe and Decorate: Spoon the whipped cream into a piping bag fitted with a large tip (such as 1M). Pipe the cream onto the cooled cupcakes and top each with a cherry or berry of choice.
- Chill and Serve: Store the cupcakes in the refrigerator until ready to serve, keeping the whipped cream fresh and firm.
Notes
- This recipe produces light and fluffy chocolate angel food cupcakes topped with sweet whipped cream and cherries, a perfect elegant dessert.
- Be careful not to overmix when folding in dry ingredients to keep cupcakes airy.
- Watch the whipped cream carefully to avoid overwhipping and turning it into butter.
- Can be topped with berries instead of cherries for variety.
- Store cupcakes refrigerated due to whipped cream topping and consume within 2-3 days for best freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 201 kcal
- Sugar: 16 g
- Sodium: 36 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
