Well, Easter has come and gone. We had a wonderful day celebrating with my family, watching my son play with his cousin David, and being lazy. Of course, we had a big meal planned for the afternoon. My hubs and I were responsible for a few things…ham, rolls, coleslaw, and, of course, dessert.
The thing about holiday meals is that I always feel so stuffed. I actually don’t eat a lot of the food, but just the sight of it is enough to send me over the edge at times.
BUT I also love a good dessert.
These family meals just aren’t complete with a sweet note to finish things off. So, what to make when you have a room full of people who feel full? Something light….
Duh, Angel Food Cake.
This was my first time making angel food cake into cupcake form and, I’ll be honest, I had some unexpected results. Well, one unexpected result: they shrunk
Like in half.
They look like two-biter cupcakes when they came out of the oven. Maybe I should have adjusted something, but, honestly, this odd outcome worked in my favor. Everyone loved that the desserts were so small and they could have a couple and A) not feel all that guilty and B) not feel overly stuffed.
The texture of these is divine. The whipped cream frosting? Heavenly. I finished these lil bites with some fresh berries. What a nice, airy, sweet way to end an Easter meal. (btw, I would DEFINITELY refrigerate these, even if you plan on icing them later….and of course after icing them…it’s whipped cream, people. But, lemon cake ALWAYS test best after being chilled)
Lemon Angel Food Cake
1 c. Cake Flour (not self-rising)
1 1/2 c. Baker’s Sugar
12 Large Egg Whites
2 T. Finely Grated Lemon Zest
1 T. + 1 tsp. Fresh Lemon Juice (please use fresh, it tastes way better, I promise)
1 tsp. Cream of Tartar
1/2 tsp. Pure Vanilla Extract
1/4 tsp. Kosher Salt
1) Preheat your oven to 375 degrees. Line muffin tins with 36, yes 36, cupcake liners (dude, they shrink, you’ll be happy you made so many)
2) In a medium bowl, sift together the cake flour and 1/2 c. of the sugar. Set aside
3) In the bowl of your standup mixer, whisk together the egg whites until they get foamy or for a minute
4) Add the lemon zest, lemon juice, cream of tartar, vanilla extract, and salt. Whisk, on medium speed until soft peaks start to form (ok, Martha said this takes 2 minutes…mine took 4)
5) While your whisk is still whirring away, slowly add the remaining cup of sugar.
6) Kick the speed up to medium-high and whisk until firm (not stiff) peaks form (again, I think she lied…instead of 2 minutes, mine took 10…just don’t give up if your time doesn’t match up)
7) Stop the whisking and sprinkle 1/3 of the flour/sugar mix on top of your egg white mix. Gently fold until combined.
8) Repeat this until all of the flour/sugar mix is incorporated into the egg white mixture.
9) Fill your cupcake lines, 3/4 of the way, and bake for 10-15 minutes (the tops of the cupcakes should feel dry and be browned…oh, and your cake tester should come out clean)
10) Remove from muffin tins and cool on wire racks (and watch your cakes shrink before your very eyes) Once the cupcakes have cooled completely and you’re getting ready to serve them, make the whipped cream
Lemon Whipped Cream
1 c. Heavy Whipping Cream (fresh from the fridge, needs to be cold)
1 T. Finely Grated Lemon Zest
1/4 c. Fresh Lemon Juice
2 T. Baker’s Sugar
1) In the bowl of your standup mixer, with the whisk attachment affixed, whisk the whipped cream on medium-high. The mixture should thicken a bit (maybe a minute or two)
2) Add the sugar, a T. at a time.
3) Add the lemon zest and lemon juice.
4) Increase the speed to high and whisk until stiff peaks form (this should only take a few minutes)
5) Fill a piping bag with your
favorite tip attached, and swirl a bit of whipped cream on each cupcake
The whipped cream isn’t as sweet as Martha’s called for, and honestly, with angel food cake, I don’t think it’s needed
anyway. The cake is basically sugar and egg whites, right? Feel free to top with whatever fruit you’d like. My family and I are
partial to berries with whipped cream, so that’s what we went with.
Happy Easter, again, everyone!