Party perfect and light as a feather! We dressed up traditional angel food cake with colorful sprinkles and an easy whipped cream frosting.
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- Cooking spray
- 1/2 cup cake flour (not self-rising)
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon fine salt
- 3 tablespoons rainbow sprinkles, plus more for decorating
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 4 ounces cream cheese, at room temperature
- 1/4 cup confectioners’ sugar
- 1 1/2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Instructions
- For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.
- Sift the flour, confectioners’ sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.
- Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.
- Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.
- Divide the batter evenly among the lined muffin cups, mounding it so it’s taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)
- For the frosting: Put the cream cheese and confectioners’ sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)
- When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 246 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 43 mg |
| Sodium | 110 mg |