Angel Food Cupcakes with Blackberry Frosting

By srumbel

Angel Food Cupcakes with Blackberry Frosting, the lightest, airiest from scratch angel food cupcakes with sinfully sweet and smooth blackberry frosting. Hello, Summer!
Author: Dana at ThisSillyGirlsLife.com

Ingredients

• Angel Food Cupcakes
• 3/4 cup + 2 Tablespoon granulated sugar
• 1/2 cup all purpose flour, sifted
• 1/4 tsp salt
• 6 egg whites, at room temperature
• 2 1/2 Tablespoon warm water
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon cream of tartar
• Blackberry Frosting
• 2 1/2 Tablespoon all purpose flour
• 1/2 Cup milk
• 1/2 teaspoon vanilla bean paste or extract
• 1/2 Cup unsalted butter, room temp
• 1/2 Cup packed brown sugar
• 1/2 Cup blackberries
• blackberries for garnish, optional

Preparation

Step 1

Angel Food Cupcakes

Preheat oven to 350 degrees. Line a cupcake tin with paper liners. Set aside.
In a food processor, place the sugar and pulse until super fine, 2 minutes. Sift half of the sugar with the flour and salt, set aside.
In a large bowl with hand mixer or stand mixer, place the egg whites, add in the water, vanilla and cream of tartar. Mix until fully combined. Gradually add in the remaining sugar until incorporated. place mixer on medium speed until egg whites form medium peaks.
Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches.
Fill the cupcake liners almost all the way to the top. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Blackberry Frosting

Place blackberries into a blender and blend until they form juice. Strain the juice through a fine mesh colander and discard the seeds. Set aside.
In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Add in the blackberry juice and mix to combine. Frost cupcakes, garnish with blackberries if desired and enjoy! Any left over cupcakes should be refrigerated.

Serves: 12 cupcakes