The season of entertaining is upon us. I’ve partnered up with Sauza® Tequila to bring you a new cupcake recipe and some inspiring ideas for a fabulous Holiday Girls’ Night!
The holiday season is well underway. This is the craziest, busiest and most wonderful time of the year! Whether you’re an entertaining newbie or a seasoned pro, the role of hostess can be a stressful assignment. But entertaining doesn’t have to be hard. You just need a plan to make it all happen! So grab your girlfriends and celebrate the season with a fabulous girls’ night in. We’re keeping it elegant and effortless with light angel food cupcakes and a glass of Sparkling Margarita. It’s a refreshing change to the same old, same old holiday party. Let’s start with the cupcakes and move on from there! Priorities, right? Planning the cake always comes first!
Angel food cake is one of my all time favorites. It’s light and sweet and totally unexpected around the holidays. So I thought cupcake sized portions would be a great addition to a girls’ night in. It’s a refreshing change to the heavy desserts we often enjoy during the month of December. And definitely pairs nicely with a bubbly glass of wild berry Sparkling Margarita.
The greatest thing about these cupcakes? They look impressive but they could not be easier to make. We’re taking a classic angel food cake recipe and adding a small touch of lemon zest to brighten the flavors. Then topping with a sweetened whipped cream and fresh raspberries, creating a little airy delight. The only thing hard about these cupcakes… is eating just one.
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★★★★★5 from 1 review
Snow Angel Cupcakes – light angel food cupcakes with lemon zest topped with whipped cream and fresh raspberries.
Author:Carrie Sellman
Yield:24+ cupcakes
Category:✽ ✽ ✽
Ingredients
For the Angel Food Cupcakes
2 cups granulated sugar, divided
1 ⅓ cups sifted cake flour
12 egg whites, at room temperature
¾ teaspoon salt
1 ½ teaspoons cream of tartar
zest of one organic lemon
When Ready To Serve
16 ounces heavy whipping cream, very cold
4 tablespoons granulated sugar
Fresh Raspberries
Confectioners’ Sugar
Instructions
Make the Cupcakes:
Preheat oven to 350 degrees.
In a food processor, pulse sugar until it is superfine. Roughly two minutes on low.
Combine ½ cup sugar with cake flour and sift together four times. Set aside.
In the bowl of an electric mixer filled with the whisk attachment, beat egg whites, salt and cream of tarter until medium firm peaks.
Sprinkle remaining 1 ½cups sugar over egg whites with mixer running. Mix until thick and shiny.
Add lemon zest. Mix several additional minutes until very thick. Remove bowl from stand mixer. Scrape down whisk attachment, removing all egg whites and zest.
Sprinkle ¼ of flour mixture into bowl and gently fold into egg whites using a clean rubber spatula. Repeat until all flour has been added.
Spoon batter into a muffin tin lined with cupcake wrappers. Fill each wrapper almost to the very top. Smooth top.
Bake 17 – 20 minutes or until toothpick comes out clean. Cool for 5 minutes and then remove from muffin tin to cool completely.
When Ready To Serve:
In the bowl of an electric mixer fitted with the whisk attachment, whisk chilled heavy cream and 4 tablespoons sugar until you have soft peaks.
When ready to serve, spoon a dollop of whipped cream on top of each cupcake. Top with a fresh raspberry and a sprinkle of confectioners sugar, if desired.
Notes
To make whipped cream topping in advance, use mousse powder, gelatin, cream cheese or another stabilizer to prevent the cream from deflating.
Now that we have the cupcakes covered, let’s talk about the rest of our Holiday Girls’ Night In! I love the idea of offering a selection of mini desserts and cookies for guests to nibble while sipping a glass of Sparkling Margarita. Small bites like cookies and cake pops let the girls sample a little bit of everything without the heaviness of a big dessert. Here’s a few ideas to get you started.
When decorating, go for a simple color palette of red and white. This updated twist on the traditional holiday colors has such a fresh look.
Linzer cookies are a classic treat that work nicely with our color scheme. Two almond flavored cookies are sandwiched together with a layer of jam. Get the recipe to make them HERE.
Cake pops get festive with a hint of peppermint and a striped stick. Make your own or cheat and order some HERE.
Serve upSauza® Sparkling Margarita with festive garnishes like cranberries, raspberries or rosemary.
Of course, we’ll include our Snow Angel Cupcakes!
Pull out your extra cake stands and top withornaments for a quick and easy centerpiece. Done!
If you’re ready to get the party started, you can find more Girls’ Night inspiration on my Pinterest board HERE.
Disclosure: Compensation was provided by Sauza® via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sauza®. Cupcake recipe and photography by Carrie Sellman for The Cake Blog. Thank you for supporting the sponsors who help keep this blog going!
Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.
Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It's pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.
Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined. Preheat oven to 160°C (325°F). Line 18 x ½-cup-capacity (125ml) muffin tins with paper cases. Spoon the cake mixture into the tins and bake for 20–25 minutes or until cooked when tested with a skewer.
Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.
According to Cooking for Engineers, the cake could collapse under its own weight, which is most definitely not the heavenly reward you're aiming for. Turning your freshly baked angel food cake upside down while it cools ensures it will stay light and fluffy, with the heavenly, airy texture you desire.
As stated previously, Angel Food Cakes are great for people with diabetes because they are low in sugar compared to most other cakes, and especially low in simple sugars and carbohydrates.
Angel food cake gets its lift from beaten egg whites. No egg yolks and no butter mean the cake contains no fat. And without the fat, the cake is also lower in calories than say pound cakes, cupcakes or ice cream. A homemade angel food cake isn't difficult to make and tastes far superior to most store-bought varieties.
Second, most tube pans have a removeable bottom, where bundt pans definitely do not. The one thing bundt pans and tube pans have in common is their hollow center tube. It's generally advised to bake an angel food cake in a tube pan, but I have always used a bundt pan, and it works very well.
Angel food cake is healthy because It does not contain egg yolk and butter. Without egg yolk and butter these cakes are low on calories and fats. A single slice of Angel Food Cake contains just almost around 70 calories.
Can I substitute all-purpose flour for cake flour? Yes, you can. You'll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they'll mix into identical batters — but the final results will differ to a small degree.
1 rule is to follow the recipe. Use cake flour in recipes where you want an extra-light, extra-fluffy texture, like Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake. You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies.
All you have to do is add 2 high space buns onto hair, then cut into 2 paper cupcake wrappers and take those wrappers and wrap around space bun..secure with a matching color scrunchie.
🌼Daisy Cupcakes! 🌼 Grab some store bought vanilla cupcakes, make 5 cuts across the marshmallow 3/4 of the way, fan out the marshmallow and pinch the “sticky” side together; forming the flower shape. Add a yellow pastel M&M candy to the center. Place on top of the cupcake!
Angel food cake rises entirely by the air beaten into the whites. And for maximum volume, the eggs should be fresh. Frozen thawed whites or bottled refrigerated egg whites will work, but the height of the baked cake will be compromised.
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air.While baking, that trapped air expands and produces a fluffy cake.
Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense.
In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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