Fluffy Angel Food Cupcakes

• μερίδες: Serves 20
• χρόνος ενεργούς προετοιμασίας: 20 mins
• συνολικός χρόνος: 36 minutes

Υλικά

Cupcakes

75 g cake flour see notes

75 g powdered sugar

Pinch of salt

6 egg whites

1 tbsp (20 ml) 20ml warm water

1 tsp vanilla bean paste or vanilla extract

3/4 tsp cream of tartar see notes

210 g caster sugar superfine sugar (see notes)

Mascarpone Whipped Cream

490 g (500 ml) heavy whipping cream cold

125 g mascarpone cold (mix a little before using)

1 tbsp powdered sugar

1 tsp vanilla extract

Raspberry sauce

Raspberries and blueberries to decorate

Οδηγίες

Cupcakes

Preheat a fan-forced oven to 165C / 330F (185C / 365F for no fan). Line a cupcake tray with 12 cupcake liners. Set aside.

Begin by placing a sift on top of a medium sized mixing bowl, sift together the cake flour, powdered sugar, and salt. Repeat these another 3 times. This is important to the recipe so don’t skip it!

To a large separate bowl, add the egg whites, warm water, vanilla extract and cream of tartar. Use electric beaters too beat until you reach soft peaks. Then, while the beater is on high speed, begin adding the sugar 1 tbsp at a time until it’s all in there, it should take a couple minutes to add. Continue beating on high speed for 5 or minutes until you stiff, glossy peaks.

Sift the dry ingredients in three different portions, folding each time using a spatula.

Use a large cupcake scoop to scoop the batter into the cupcake tin, filling quite high. Use a spatula to gently flatten out the top. Bake for 15-16 minutes until light golden brown. Take out of the oven and allow to cool in the tin for 10 minutes. The cupcakes will shrink slightly, that’s normal.