Wednesday, April 2, 2008

Angel Food Cupcakes with Raspberry Swirl

I love angel food cake and when I came across this recipe from Food and Wine Magazine I knew I stumbled across something amazing! Raspberries have always been my favorite type of berry or food for that matter. When I was younger everything I got would be raspberry flavored which looking back was good because fresh raspberries are high in antioxidants and rich in vitamin C, folate, iron and potassium. Now that I have a more refined pallet (or just looking for more creative ways to enjoy my favorite pastime) I decided to try these cupcakes out and they truly are as amazing as they look! This recipe is not on the low-calorie side as the rest of them are but you have to splurge every now and then right?

Serves 18
3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water
1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt
  • MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
  • MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.
  • Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
  • Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
  • Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes.
  • Using a pastry bag fitted with a plain 1/4-inch tip (or for those of you who don't have one cut a corner off a plastic zip-lock bag and it will work just as fine), pipe about 1 tablespoon of the filling into each cupcake.
  • MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.
Nutritional Information:
One Serving 153 cal, 1 gm fat, 0.6 gm saturated fat, 34 gm carb, 2 gm fiber.
If that is to calorie heavy for you try this cherry pie it is more diet friendly!

1 comment:

Holly Grande said...

These look amazing. I am starting a list of recipes to try once I am back home for the summer, and I am moving these to the top.