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Angel Food Cupcakes with Blackberry Buttercream
Angel Food Cupcakes with Blackberry Buttercream
- Recipe Submitted by Cornbread on 11/21/2014
Category: Kids, Holiday, Eggs, Cakes
Ingredients List
- For the cupcakes:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 tsp. salt
- 12 large egg whites
- 1 tsp. vanilla extract
- 1 1/2 tsp. cream of tartar
- For the buttercream:
- 1 stick unsalted butter, softened
- 6 ounces fresh blackberries, pureed and strained
- 1/2 teaspoon lemon juice
- 3 cups powdered sugar
- food coloring, if desired
Directions
To make the cupcakes:
Adjust oven racks to the two lowest positions. Preheat the oven to 375F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream:
Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency.
Add food coloring if you wish and mix until everything is a solid color. Pipe or spread onto cooled cupcakes.
Adjust oven racks to the two lowest positions. Preheat the oven to 375F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream:
Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency.
Add food coloring if you wish and mix until everything is a solid color. Pipe or spread onto cooled cupcakes.
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