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Bourbon Strawberry Angel Food Cupcakes Recipe

★★★★★

4.7 from 125 reviews
  • Author: anna
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free

Description

Bourbon Strawberry Angel Food Cupcakes are light, airy individual cakes made with whipped egg whites and cake flour, topped with a rich bourbon strawberry sauce. Naturally low in fat and free from butter or oil, these cupcakes are perfect for a sophisticated yet easy dessert. The delicate texture of the angel food cake pairs beautifully with the sweet, slightly boozy strawberry sauce, making them an elegant treat for any occasion.

Ingredients

Scale

For the Cake:

  • 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

For the Bourbon Strawberry Sauce:

  • 3 cups fresh strawberries, sliced
  • 4 to 6 tbsp bourbon
  • 1/4 cup turbinado sugar

Instructions

  1. Prepare the Baking Equipment and Dry Ingredients: Preheat your oven to 350°F. Coat your baking pans—cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking. Sift the cake flour and 1/2 cup of the sugar together twice for an extra-light texture, ensuring the flour is aerated and well mixed with the sugar.
  2. Beat the Egg Whites with Stabilizers: Using a hand mixer, beat the egg whites until they begin to foam. Add the salt and cream of tartar and continue beating until soft peaks form. This step builds the structure and volume essential for a light cupcake.
  3. Finish the Meringue and Fold in Dry Ingredients: Gradually beat in the remaining 1 cup sugar, seeds from the vanilla bean, and almond extract into the whipped egg whites. Continue beating until the mixture holds somewhat stiffer peaks. Gently fold in the sifted flour and sugar mixture using a rubber spatula with a gentle figure-eight motion, being careful to retain as much air as possible.
  4. Portion and Bake the Cupcakes: Transfer the batter into the prepared baking cups, filling each about 3/4 full. Bake in the preheated oven: popovers for 25-30 minutes, small bundt cupcakes for 20-25 minutes, or mini-cupcakes for 15-18 minutes. They’re done when lightly browned, firm yet resilient to touch, with some cracking on top. Allow to cool slightly, run a butter knife around edges, then remove from pans. Cool completely before serving.
  5. Make the Bourbon Strawberry Sauce: While cupcakes cool, combine sliced strawberries and bourbon in a saucepan over medium heat. Lightly mash berries with a potato masher or fork. Add turbinado sugar and bring mixture to simmering boil. Cook for 10-15 minutes, stirring occasionally, until sauce thickens slightly. Use regular sugar as a substitute if necessary.
  6. Assemble and Serve: Drizzle the completely cooled cupcakes with the warm bourbon strawberry sauce. Optionally, top with extra fresh berries. Serve immediately for the best flavor and texture. Best enjoyed the day they are made.

Notes

  • Ensure no egg yolk is in the whites to achieve proper volume; all bowls and beaters must be grease-free.
  • Do not overmix batter once flour is folded in to avoid deflating air bubbles and losing cupcake fluffiness.
  • Do not grease cupcake pans; angel food cake needs to cling to pan sides to rise properly.
  • Resist opening the oven door during the first 20 minutes of baking to prevent collapsing due to temperature drops.
  • Let cupcakes cool completely in the pan before removing to avoid dense, gummy centers.
  • Store cupcakes at room temperature in an airtight container for up to 3 days; refrigeration can make them dense.
  • Freeze cooled cupcakes for up to 3 months, preferably wrapped individually to prevent freezer burn.
  • Bourbon strawberry sauce improves after 1-2 days in the fridge and can be stored up to 5 days.
  • Substitutions: use lemon juice or white vinegar for cream of tartar, vanilla extract for vanilla bean, rum/brandy or vanilla instead of bourbon, granulated sugar or honey/maple syrup for turbinado sugar.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: angel food cupcakes, bourbon strawberry sauce, light cupcakes, gluten free cupcakes, bourbon dessert, airy cupcakes, individual angel food cake, bourbon strawberry dessert

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Find it online: https://recipiana.com/bourbon-strawberry-angel-food-cupcakes-recipe/