It has been so very long since I have had Angel Food cake.  When I was growing up, it was the only – and I do mean THE ONLY – kind of cake my mom would make from a box mix.  Cake Merchant makes these cupcakes from scratch and then tops them with a light and fluffy cream cheese whipped creamy frosting. Then add berries of your choice – or not. The berries do add lovely pop of color!

Lemon Berry Angel Food Cupcakes

Ingredients

For the Lemon Angel Food Cupcakes:
  • 1/2 cup (57 grams) cake flour
  • 3/4 cup (85 grams) powdered sugar
  • 5 large egg whites or 140 grams liquid egg whites
  • 1/4 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup (100 grams) superfine or caster sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons lemon zest
For the Whipped Cream Cheese Frosting:
  • 8 ounces (227 grams) of cream cheese, at room temperature
  • 1/2 cup (100 grams) superfine sugar
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Assorted berries for topping

Instructions

For the Cupcakes:
  1. Preheat oven to 350 degrees fahrenheit
  2. Place 16 muffin cups with paper liners.
  3. Sift together cake flour and powdered sugar into bowl and repeat the this process 2 times.
  4. Beat egg whites and salt on medium high speed until frothy.
  5. Add cream of tartar and beat until soft peaks form.
  6. Add the sugar 1 tablespoon at a time and beat until stiff peaks form.
  7. Add the vanilla extract and lemon zest and beat to combine for an additional 10 seconds.
  8. Sprinkle the dry ingredients over egg white mixture 1/4 cup at a time and fold in after each addition.
  9. Divide batter evenly among prepared muffin cups and bake at for 16-18 minutes or until very lightly browned.
  10. Cool the cupcakes completely on a wire rack before frosting.
For the Frosting:
  1. In a large bowl or the bowl of a stand mixer, beat the cream cheese (use the whisk attachment for a stand mixer) until smooth.
  2. Add the sugar and beat to combine.
  3. With the mixer running on medium speed, drizzle the heavy cream in slowly until it is completely incorporated.
  4. Continue whipping until stiff peaks have formed.
  5. Add the vanilla and lemon juice and beat for an additional 20 seconds.
  6. Pipe the frosting onto the cooled cupcakes and top with fresh berries.