Name: Bourbon Strawberry Angel Food Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup cake flour, sifted (rice flour can be substituted); 1 1/2 cups sugar, separated (1/2 cup and 1 cup); 9 egg whites; 1/4 tsp salt; 1 tsp cream of tartar; 1 vanilla bean, seeds scraped; 1 tsp almond extract; 3 cups fresh strawberries, sliced; 4 to 6 tbsp bourbon; 1/4 cup turbinado sugar

Introduction

These Bourbon Strawberry Angel Food Cupcakes are light, airy, and bursting with fresh berry flavor. Made with simple ingredients and topped with a homemade bourbon strawberry sauce, they offer a delightful, elegant dessert perfect for any occasion. Enjoy a treat that’s both fluffy and festive in every bite.

The image shows a close-up of a golden-brown muffin with a cracked top, revealing a soft, white, fluffy inside with a light and airy texture. The muffin's crust is crispy and slightly uneven, showing toasted edges. Around the main muffin, there are blurred golden-brown muffins in the background, all placed on a white marbled surface. The focus is on the front muffin with great detail on the crumb texture. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F. Coat your baking pans—cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray. Sift the cake flour and 1/2 cup of the sugar together twice to ensure a light, airy texture.

Step 2: Using a hand mixer, beat the egg whites until they start to foam. Add the salt and cream of tartar, then continue beating until soft peaks form.

Step 3: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the whipped egg whites. Beat until stiffer peaks form. Gently fold in the sifted flour and sugar mixture using a rubber spatula, taking care to keep the batter light and airy.

Step 4: Portion the batter into the prepared pans, filling each about 3/4 full. Bake according to pan size: 25-30 minutes for popovers, 20-25 minutes for small bundt cupcakes, or 15-18 minutes for mini-cupcakes. The cupcakes are done when lightly browned and springy to the touch. Cool completely in the pan before removing.

Step 5: While the cupcakes cool, prepare the bourbon strawberry sauce. In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries, then add turbinado sugar and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until slightly thickened.

Step 6: Serve the cooled cupcakes drizzled with the warm bourbon strawberry sauce. Add extra fresh berries if desired. Enjoy immediately for best flavor and texture.

Tips & Variations

If you don’t have cake flour, make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons cornstarch per cup, then sift well.

If cream of tartar is unavailable, substitute with 2 teaspoons lemon juice or white vinegar to stabilize the egg whites.

Replace bourbon with rum, brandy, or omit alcohol altogether; a splash of vanilla extract works well instead.

Use regular granulated sugar, honey, or maple syrup in the sauce if turbinado sugar isn’t available, adjusting sweetness to taste.

Handle the batter gently when folding in flour to keep cupcakes light and prevent deflation.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. Avoid refrigeration to maintain their airy texture. You can freeze fully cooled cupcakes for up to 3 months, wrapping each individually to prevent freezer burn. Keep the bourbon strawberry sauce refrigerated for up to 5 days and stir gently before serving as separation may occur.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, by substituting 2 tablespoons of cornstarch for 2 tablespoons of all-purpose flour per cup and sifting thoroughly, you can mimic cake flour’s fine texture for lighter cupcakes.

What if I get yolk in the egg whites?

Any trace of egg yolk can prevent the whites from whipping properly. Make sure your bowls and beaters are clean and grease-free, and separate eggs carefully to avoid contamination.