Indulge your senses with a delightful twist on a classic treat—Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting! These airy, vibrant cupcakes are not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing. Imagine sinking your teeth into a light and fluffy red velvet cupcake, perfectly complemented by a rich and creamy cheesecake frosting. Whether you're planning a special occasion or simply want to brighten up your day, this recipe is sure to impress. Ready to create your own little masterpieces? Let’s dive into the delicious details!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup egg whites (about 4 large)
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together cake flour, 1/2 cup granulated sugar, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large clean mixing bowl, begin whipping egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add remaining 1 cup granulated sugar to egg whites while continuing to beat until stiff, glossy peaks develop.
- Gently fold in water, vanilla extract, and red food coloring until the mixture is uniformly red.
- Carefully fold the dry ingredient mixture into the egg white mixture in three incremental additions, maintaining the meringue's volume.
- Divide batter evenly among prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean and cupcakes have a slight spring when touched.
- Remove from oven and let cool completely on a wire rack.
- For frosting, beat cream cheese until smooth and fluffy.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar to whipped cream, continuing to beat until stiff peaks develop.
- Fold whipped cream into cream cheese mixture until fully incorporated.
- Once cupcakes are completely cool, pipe or spread frosting on top of each cupcake.
- Optionally, garnish with a light dusting of cocoa powder or red sprinkles.
Tips
- Room Temperature Ingredients: Ensure your cream cheese is softened and at room temperature for a smoother frosting. This will help it blend seamlessly with the whipped cream.
- Sifting is Key: Don’t skip the sifting step for the dry ingredients! This helps to aerate the flour and cocoa powder, resulting in a lighter cupcake.
- Egg Whites Matter: For the best results, use a clean bowl and beaters when whipping egg whites. Any trace of fat can prevent them from reaching stiff peaks.
- Gentle Folding: When combining the dry ingredients with the egg whites, be gentle! Overmixing can deflate the meringue, leading to denser cupcakes.
- Cooling Time: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Decorate with Flair: Get creative with your garnishes! A light dusting of cocoa powder or a sprinkle of red sprinkles can add a festive touch to your cupcakes.
- Storage Tips: If you have leftovers (which is unlikely!), store your cupcakes in an airtight container in the refrigerator to keep the frosting fresh.Follow these tips, and you’ll be well on your way to creating a stunning batch of Red Velvet Angel Food Cupcakes that will wow your friends and family!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
