To celebrate Easter I made these Angle Food Cupcakes with Raspberry Buttercream Frosting. I love angle food cake during the spring time. It’s light and airy and the raspberry buttercream frosting and edible flowers are the perfect toping to these pretty little cakes! I was extremely excited about this frosting because there is no food dye used. I used fresh raspberry puree to make it pink. The cake is also really easy to make and cooks extremely quick. I love this festive spring dessert and it’s prefect for any spring time occasion whether you’re having bridal shower, baby shower, or even just brunch with the gals! The fact that you can eat the flowers just is an added pretty little bonus. For recipe see below.
Angle Food Cake
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites at room temperature
- 1/3 cup warm water
- 1 teaspoon lemon extract
- 1 1/2 teaspoons cream of tartar
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, or lemon extract, and cream of tartar. After about 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue this process until all the flour is folded into the mixture. Carefully spoon mixture into making cups and bake for 15-20 minutes or until golden brown.
Raspberry Buttercream Frosting
- 4 cups confectioners’ sugar
- 16 Tbs. (2 sticks) unsalted butter, softened
- 4 Tbs. milk
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup of raspberries for puree