Angel Food cupcakes?

Re: Angel Food cupcakes?

• ucgrad

  August 2011

  It would make me the happiest to make these, but I'm now thinking the angel food won't puff up enough. Those cookie monster cupcakes are my goal for Sophia's 2nd birthday, less than a month away. We aren't doing a full party, but I still want to make it special and she is super into cookie monster right now. And elmo, but I like cookie monster better. Parents get to make executive decisions like that, right?

  

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• SarahKate31

  August 2011

  Angel food cake puffs up a lot if I remember. I've never made it in cupcake form though. I just remember the batter being light and frothy and overflowing a bundt pan (this was years ago before I knew there existed a specific pan for Angel food cake). I think I made it from a mix, but I guess that doesn't help you if you want a recipe!
  

  
  
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• madladybride

  August 2011

  I know that it takes like a bajillion eggs (actually, I think it's between 6 & 12) and it does puff up a lot. It's one of the only cakes that I will actually buy a mix for and I don't use cake mix.
  

  

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• daisyterp

  August 2011

  I love angel food cake- I used to always request it for my birthday cake with fresh whipped cream and strawberries.  In addition to being super puffy/fluffy and overflowing the cupcake cups, I don't know how angel food cake would behave with icing. Since it's so light and fluffy, I would worry about it "tearing" when being decorated. 

  

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• ucgrad

  August 2011

  daisyterp:

  I love angel food cake- I used to always request it for my birthday cake with fresh whipped cream and strawberries.  In addition to being super puffy/fluffy and overflowing the cupcake cups, I don't know how angel food cake would behave with icing. Since it's so light and fluffy, I would worry about it "tearing" when being decorated. 

  This is true. I didn't think about it.

  

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• lsgarver

  August 2011

  I use the recipe from the Better Homes and Gardens red/pink plaid cookbooks.  It does take a crap ton of egg whites so plan on making something else with the yolks (I freeze the whites when I use just yolks and make angel food when I have enough whites accumulated.  Yolks don't freeze well.)

  I'd look around some baking blogs for a recipe specifically for cupcakes.  The reason angel food works so well in a bundt pan is because the egg white proteins that make all those bubbles that give it such a fluffy frothy texture can cling to the side of the pan as well as the cone in the middle, allowing the structure to stay big and bubbly.  If you make it in a round pan with no cone in the middle, the proteins can hang on to the outside but the not the inside and will start to lose structure and collapse under its own weight.  All that to say that a recipe designed for cupcakes may maintain the fluffiness without something in the middle.
  

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