Orange Angel Food Cupcakes with Whipped Cream Frosting

By junerodgers

Ingredients

• For cupcakes
• 3/4 * 3/4 cup granulated sugar, divided
• 1/2 * 1/2 cup sifted cake flour
• 5 * 5 large egg whites, room temperature
• 1/2 * 1/2 teaspoon cream of tartar
• 1/8 * 1/8 teaspoon salt
• * Zest from two oranges, plus additional for garnishing
• For frosting
• 1/2 * 1/2 cup heavy cream, chilled
• 1 * 1 tablespoons sugar
• 1/4 * 1/4 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Lightly grease a 12-cup muffin pan (skip this step if using liners). In a small bowl, sift together the cake flour and 1/4 cup sugar.

In a large bowl, beat the room-temperature egg whites until foamy, then add in the cream of tartar and salt. Gradually add in the remaining 1/2 cup of sugar while the mixer is on high speed, beating the egg whites to soft peaks.

Fold in the flour mixture, adding it in two or three additions. Fold in the orange zest when all other ingredients have been incorporated.

Divide the batter evenly into the prepared muffin tins, filling them to the top.

Bake for 16-18 minutes, until the tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack.

Make frosting

Combine the cream, sugar and vanilla in a bowl. Whip using a stand mixer or hand-held mixer until just shy of stiff. Lift up the beaters and nice peaks should form, clinging onto the beaters nicely. Dollop atop cooled cupcakes and garnish with orange zest.

Makes 12 cupcakes.