Recipe Background
When beauty and food collide, it's such a wonderful treat! Snow-Kissed Cupcakes are not only beautiful, they are super yummy, too! Light and airy angel food cupcakes are topped with sweet whipped cream, a fresh raspberry, and gently glistening with a dusting of confectioners' sugar. Warm a blustery winter's day with Snow-Kissed Cupcakes for an enchanting and delightful dessert. It's a sweet vision to behold!
When beauty and food collide, it's such a wonderful treat! Snow-Kissed Cupcakes are not only beautiful, they are super yummy, too! Light and airy angel food cupcakes are topped with sweet whipped cream, a fresh raspberry, and gently glistening with a dusting of confectioners' sugar. Warm a blustery winter's day with Snow-Kissed Cupcakes for an enchanting and delightful dessert. It's a sweet vision to behold!
Ingredients
For the cupcakes:
- 2 cups granulated sugar divided
- 1 1/3 cups cake flour sifted
- 12 egg whites room temperature
- 3/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 lemon zested
For the topping:
- 1 (16-ounce) container heavy whipping cream very cold
- 4 tablespoons granulated sugar
- fresh raspberries to taste, for serving
- confectioners' sugar to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Line the wells of a 12-cup muffin tin with paper liners.
- In a food processor on the low setting, add 2 cups of the granulated sugar and pulse until superfine, about 2 minutes.
- In a large bowl with a sifter, add 1/2 cup of the superfine sugar and the cake flour and sift together four times. Set it aside.
- In the bowl of an electric mixer with the whisk attachment, add the egg whites, the salt, and the cream of tartar and beat until medium firm peaks have formed.
- With the electric mixer running, sprinkle the remaining 1 1/2 cups superfine sugar over the egg white mixture and mix until thick and shiny.
- Add the lemon zest to the egg white mixture and mix until very thick, about 5-6 minutes.
- Transfer the bowl from the stand mixer, scraping down the whisk attachment to remove all of the egg white mixture.
- Sprinkle about 1/4 of the flour mixture onto the egg white mixture and then, using a rubber spatula, gently fold to combine. Repeat until all the flour mixture has been added.
- Evenly add the batter to fill each well of the prepared muffin tin to the top, and then smooth out the top of the batter.
- Bake until a toothpick inserted into the middle of the cupcakes comes out clean, about 17-20 minutes.
- Transfer the cupcakes from the oven to a wire rack, let them cool, about 5 minutes. Then transfer the cupcakes from the muffin tin directly onto the wire rack and let them cool completely.
- When ready to serve, in the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream and the remaining granulated sugar and whisk until soft peaks have formed.
- On the top of each of the cupcakes, add a dollop of the whipped cream and a fresh raspberry, then sprinkle with the confectioners' sugar.
- Plate and serve.
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