Almond Strawberries N’ Cream Angel Food Cupcakes
Sometimes, you just need a light, flavorful treat and that’s what I’ve brought you today! Instead of a chocolate-filled, salted-caramel-drizzled, peanut-butter-stuffed indulgence (which, let’s face it, is also something that we just need sometimes), I bring you an airy, fruity, light cupcake! Gluten-free Angel Food Cupcakes to be exact, with the added touch of a fluffy strawberry and almond infused butter cream frosting…ENJOY!
2 tsp xanthan gum
1 cup powdered sugar
1/2 tsp salt
10 egg whites
1 tsp cream of tartar
1 cup of granulated sugar
1 tbsp vanilla extract
2 tsp almond extract
Preheat oven to 350°F. Grease two jumbo muffin tins and set aside.
In a mixing bowl, stir together the flour, xanthan gum, powdered sugar, and salt. Be sure that all the ingredients are well incorporated.
In a separate large bowl using an electric mixer, whip the egg whites and cream of tartar on medium setting until stiff peaks form.
*Tip if you have a tough time making the meringue, be sure to wipe down your bowl and metal whisk with vinegar before you begin to whisk the egg whites. This removes any traces of oil that could break down the meringue.
Once you have stiff egg white peaks, it’s time to begin whipping in your granulated sugar. You’ll want to do this in small portions, I find about one tablespoon at a time is a good amount. Continue the process of whipping the sugar until you have added the full cup in and there is no longer a grainy texture to the meringue. Slowly add in the extracts then set aside.
Gently fold the prepared dry ingredients into the meringue, in four separate portions. Be sure to gently but thoroughly mix all the dry ingredients in.
Divide the batter evenly into the prepared pans then place in the oven to bake for 15 – 20 minutes. You’ll know the cupcakes are ready when the tops are golden brown and they spring back when you gently touch the tops.
Remove from the oven and allow to cool in the tins for another five minutes before transferring to a cooling rack or cookie sheet. Place in the fridge for an hour to fully cool.
Strawberry Butter Cream
1 cup Kerrygold Salted Butter, softened
1/2 cup coconut palm shortening
4 cups powdered sugar
1 tsp almond extract
2 tsp natural strawberry flavor
1/4 cup frozen strawberries, fully thawed
In a mixing bowl using an electric mixer whip the butter and shortening together until light and fluffy. Whip two cups of powdered sugar in one at a time, mixing well after each addition. Blend in the extracts and strawberries, then mix well until there are no visible chunks of strawberry. Whip in the last of the powdered sugar.
Next, using a piping bag with just a large open end, squeeze the frosting in a spiral. Start from the center then spread out across the cupcakes. Repeat the process on each cupcake until you have a double spiral on each cupcake. Sprinkle the tops with powdered sugar and a touch of sliced almonds and you’re ready to serve these deliciously light, refreshing Angel Food Cupcakes!