Angel Food Cupcakes with Raspberry Swirl

Name: Angel Food Cupcakes with Raspberry Swirl
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Cuisine: American
Ingredients: 2 Tbsps butter, melted; 237 milliliters cake flour; 118 milliliters confectioners sugar; 355 milliliters confectioners sugar; 4 teaspoons cornstarch dissolved in 4 teaspoons of water; 1 teaspoon cream of tartar; 296 milliliters 10 large egg whites , at room temperature; 59 milliliters granulated sugar; 177 milliliters granulated sugar; 340 grams cups raspberries; 1 teaspoons salt; 1 pinch Pinch of salt; 1 plump vanilla bean, split, seeds scraped; 2 Tbsps water

Angel Food Cupcakes with Raspberry Swirl might be just the dessert you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 150 calories, 3g of protein, and 1g of fat each. Head to the store and pick up butter, water, confectioners' sugar, and a few other things to make it today. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

MAKE THE GLAZE

Ingredients you will need

Glaze

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.

Ingredients you will need

Granulated Sugar

Raspberry Puree

Raspberries

Berries

Seeds

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Raspberries

Corn Starch

Berries

Let cool, then refrigerate until firm, about 1 hour.

MAKE THE GLAZE

Ingredients you will need

Glaze

Preheat the oven to 32

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Granulated Sugar

Cream Of Tartar

All Purpose Flour

Egg Whites

Vanilla

Seeds

Salt

Equipment you will use

Baking Sheet

Muffin Liners

Bowl

Aluminum Foil

MAKE THE GLAZE

Ingredients you will need

Glaze

Spoon the batter into the muffin cups.

Equipment you will use

Muffin Liners

Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Frying Pan

Transfer the cupcakes to a rack to cool.

Ingredients you will need

Cupcakes

MAKE THE GLAZE

Ingredients you will need

Glaze

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, pipe about 1 tablespoon of the filling into each cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Pastry Bag