July 4th Cupcakes & Angel Food Cake History

JULY 4TH: Red, White & Blue Angel Food Cupcakes

June 30, 2015 at 8:21 am · Filed under Cookies-Cake-Pastry, Food Facts - Food History, July 4th/Independence Day, Recipes

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[1] These angel food cupcakes are red, white, and blue (with an optional touch of green). The recipe is below (photo © Completely Delicious).

Angel Food Mini Cupcakes
[2] When you don’t want patriotic colors, a sliced strawberry makes a lovely garnish. Here’s the recipe (photo © Cooking Classy).

[3] A classic angel food cake (photo © Bhofack2 | Dreamstime).

[4] A slice of angel food cake with strawberry sauce. Here’s the recipe (photo © I Am Baker).

Here’s a July 4th recipe based on that summer favorite, angel food cake: light and airy and just waiting to be topped with whipped cream and fresh berries.

This recipe, from Annalise of Completely Delicious via the folks at GoBoldWithButter.com, spins angel food cake into cupcakes, with a lightened whipped buttercream topping instead of whipped cream.

> National Angel Food Cake Day is October 10th.

> The history of angel food cake is below.

RECIPE: ANGEL FOOD CUPCAKES

Ingredients For 12-18 Cupcakes

Prep time is 15 minutes, cook time is 45 minutes.

For The Cupcakes

1/2 cup powdered sugar

2/3 cup cake flour

1 cup egg whites (from about 8 large eggs)

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

For The Whipped Buttercream

2 cups powdered sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup heavy whipping cream

Pinch of salt

1/2 teaspoon vanilla extract

Garnishes

Fresh berries: blueberries and raspberries

Optional: candied mint leaves (recipe)

Preparation

1. PREHEAT the oven to 350°F. Line a muffin pan with paper liners.

2. SIFT together the powdered sugar and cake flour, three times. Set aside.

3. BEAT the egg whites, cream of tartar, and salt on medium-high speed until foamy, in the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held mixer. Increase the speed to high and slowly add the granulated sugar, 1 tablespoon at a time, with the mixer running. Beat until glossy and soft peaks form. Then stir in the vanilla.

4. SIFT the dry ingredients over the meringue in 3 additions and gently fold in after each addition. Do not over-mix or the meringue will deflate.

5. SPOON the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden about 18 minutes, until the cupcake tops spring back when touched. Let the cupcakes cool completely.

6. MAKE the frosting in the stand mixer or with the hand-held mixer. Beat the powdered sugar and butter together until smooth. Add the cream, salt, and vanilla and beat on high speed until light and fluffy, about 3 minutes. Frost the cupcakes and top with the berries.

WHAT IS ANGEL FOOD CAKE &
THE HISTORY OF ANGEL FOOD CAKE

Angel food cake is a light, flourless cake made with sugar, cream of tartar, salt, vanilla, or almond extract, and a dozen or so egg whites, depending on the recipe. There is no leavening. It is typically baked in a tube pan, and popularly served with berries and whipped cream—although it is just fine plain or with a dessert sauce (caramel, chocolate, custard, fruit, etc.).

Some historians think that the first angel food cakes were baked in the South by African-American slaves, due to the strength required to whip the air into the whites. Others theorize that the cake originated in Pennsylvania Dutch country in the early 1800s.

Here are recipes for a from-scratch angel food cake, and for a strawberry glaze. If you don’t want to bake from scratch, try a store-bought or cake mix.