Last night, I decided to experiment with an Angel Food Cake Mix. I didn’t have a 10 inch tube pan on hand, so I decided to go with cupcakes. I mean…why not? Has a cupcake from a cake mix ever been disappointing? I think not. I added my own homemade raspberry filling.
Let me tell you a little bit about the history of my love for Angel Food cakes…
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My grandma is like the top chef of all top chefs. I know a lot of people say the same thing about their grandmothers, but seriously…she is the kind of grandma that cans her own homemade strawberry jam, makes homemade rolls just for a casual dinner, and ALWAYS has a pie, sweet bread, or angel food cake on hand. I am continually asking my grandma how she makes these scrumptious desserts; she has these recipes so ingrained in her mind that she can just spout it off without pulling out an old index card or recipe book like you might imagine. She sounds something like, “Oh, it’s so easy…” followed by 20 steps that I would have had to study for 3 weeks to remember.
So, when I asked my grandma how she made this wonderful Angel Food cake that she always has on hand…I was surprised when she told me she uses a box recipe. She said, “Rachel…you have to find a very specific Angel Food cake mix. It is the Ginger Evans Angel Food mix and it is the easiest and best one out there.” She went on to explain to me that this cake mix has an “egg white mixture” so you don’t have to use an entire carton of eggs to make one cake. I found this cake mix. It worked beautifully.
Angel Food Cupcakes Recipe:
When you open up this box, there is an A mix and B mix. The A mix is the egg-whites.
You combine mix A with 1 1/3 cups of water and mix with an electric mixer on high for ~5 minutes until it forms stiff peaks.
Pretty.
Then, add mix B slowly and mix on low until completely combined.
Line cupcake pan with holders and pour batter in almost filling the holders. You will notice how much batter I had left after I filled 12 cupcakes! This makes ~18-20 cupcakes.
Set oven to 350 degrees and bake for ~20 minutes or until the cupcakes spring back when you touch them. While we are waiting for those, let’s make some raspberry filling…
Grab a 6 oz container of fresh raspberries (a lot of recipes call for frozen raspberries, but I try to use fresh whenever it is available). Add the raspberries and 1/2 cup of water (with 1 tbsp of cornstarch mixed in) over low-medium heat and mush/stir the raspberries until it becomes a more opaque liquid.
Add 1/3 cup of Stevia.
Continue to stir until mixture thickens.
It will look a little bubbly. Remove from heat, transfer to bowl with lid and refrigerate until it cools completely.
The cupcakes should be ready now…put these on a cooling rack and wait until completely cooled!
Yum 🙂
After it is cooled, cut the cupcake in half and spread the chilled raspberry filling. Top with cool whip.
Try not to eat them all at once.
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