Angel Food Cupcakes with Raspberry Swirl

Here's the whole recipe...nothing missing :)

Carrie - November 11, 2006 01:02:35 PM PST

Here's the whole recipe... nothing missing i hope you all enjoy! :)


ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
MAKES 18 CUPCAKES

These sweet little cupcakes have a delicious jam filling made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.

ingredients

FILLING
3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water

CUPCAKES
1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

GLAZE
1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt

directions
MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.

MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.

Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.

Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.

MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

MAKE AHEAD The cupcakes can be stored in an airtight container for up to 2 days


NOTES One Serving 153 cal, 1 gm fat, 0.6 gm saturated fat, 34 gm carb, 2 gm fiber.

16 of 18 found this review helpful.

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angel cupcakes made easy

Kat - March 19, 2007 08:33:58 PM PST

this recipe works well and is verry good. It would be just as good too if you wanted to use a angel cake mix just add a tsp of vanilla extract to the batter while mixing acording to the package and you could substute strawberries for the raspberries easly or even lemon curd would be yummie

13 of 13 found this review helpful.

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This cupcake is delicious!

Allana Rose Soliven - November 9, 2006 04:42:01 AM PST

When I saw this recipe at Yahoo! Food. I tried it as a treat in my birthday and I was surprised! My guests want this cupcake! So it was my experience. So Two thumbs up for this Angel Cupcake!

12 of 12 found this review helpful.

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It's Yummie!

odiemills1 - March 29, 2007 08:27:43 AM PST

You can substitute any kind of store made jam. I used sugar free apricot and blackberry jam and they both tasted great. Less calories but all the taste. Try it.

5 of 5 found this review helpful.

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Smash Hit

Askani Blue - June 22, 2007 08:58:34 PM PST

After the party not a single one was left. Everyone loved them and was drawn to the subtle pink swirl on top. It's also versatile, as you can replace the filling to whatever you'd like (fruits, pudding, or so forth) though I do highly suggest you go through the work of making a fruit filling rather than use jams. I used jam in a trial batch and trust me, it's nothing compared to the real filling (which is very intensely flavored and thick). I saw someone else suggested using sugar-free jam for fewer calories, but as angel food is just fluffy sugar with a little flour, I don't see the point.

Easy and awesome. *thumbs up*

3 of 3 found this review helpful.

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Love Them!

morganleah201 - February 13, 2008 08:01:54 PM PST

I just finished making the cupcakes! hey are so pretty! I made them for work so I think they'll be gone VERY quickly. The only thing I didn't like is that I think the filling was a little too sour. It could just be I got a sour batch of raspberries, but other than that they are just awesome!

2 of 2 found this review helpful.

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OMG TIMES 23!

christinayeh777 - February 13, 2008 02:05:47 PM PST

i LOVED THIS RECIPE! i love it with a capital L and guess what? it's already capital!! this cupcake really made my day.....it is WONDERFUL!!!!! i loved it and it is probably the BEST cupcake i have ever in my whole life eaten.....

2 of 2 found this review helpful.

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What a dish

romona09 - March 19, 2007 10:30:28 AM PST

The only thing that I dont like about this is raspberrys b/c they just dont mix with me. I just cant eat them. Thats all the rest was perfect

5 of 10 found this review helpful.

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don

voxxrocks - August 8, 2008 06:51:53 PM PST

These cupcakes are not worth the time and effort. They taste like air with a lousy frosting. The only good part about them was the filling, and for that you could use seedless raspberry preserves. Very disappointing.

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no way!!!

hot4and2sexy0 - August 6, 2008 06:40:53 AM PST

these were grosssss

0 of 2 found this review helpful.

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I can't wait to try this but what can i replace raspberry with?

zefrina72 - November 15, 2006 08:07:55 PM PST

My son loves muffin, cupcakes and cakes. I would love to try this but raspberry is a little bit hard to come by where I come from. What can i replace it with and still maintain the deliciousness?

4 of 13 found this review helpful.

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Haven't tried it but....

candycridol%40sbcglobal.net - November 19, 2006 01:23:40 PM PST

I haven't tried this recipe but from these reviews I'm seein', looks like it'll be pretty delicious. Even though this recipe is from year 1996 [according to this site].

1 of 8 found this review helpful.

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where are the ingredients?

ilaurea - November 7, 2006 08:44:30 AM PST

These sound GREAT but, where is the ingredient list?

3 of 14 found this review helpful.

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