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Bourbon Strawberry Angel Food Cupcakes Recipe

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Delight in these light and airy Bourbon Strawberry Angel Food Cupcakes, featuring a spongy angel food cake enhanced with vanilla and almond extracts. Topped with a luscious warm bourbon-infused strawberry sauce, these cupcakes combine sweetness and a hint of boozy depth for an elegant, irresistible treat perfect for any occasion.

Ingredients

For the Cake:

  • 1 cup cake flour, sifted (rice flour can be substituted)
  • 1 1/2 cups sugar, separated
  • 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. Preheat and Prepare Pans: Preheat your oven to 350°F. Grease your baking pans (cupcake tins, popover pans, or mini-cupcake pans) with oil, butter, or cooking spray to prevent sticking.
  2. Sift Flour and Sugar: Sift together the cake flour and 1/2 cup of sugar. Repeat sifting for an extra light texture, ensuring the flour is aerated and well combined with the sugar.
  3. Beat Egg Whites: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then continue beating until soft peaks form, creating the structure needed for a light cupcake.
  4. Add Remaining Sugar and Flavorings: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the whipped egg whites. Beat until the mixture holds stiffer peaks.
  5. Fold in Flour Mixture: Gently fold the sifted flour and sugar mixture into the egg whites using a rubber spatula, careful to retain as much air as possible by using a figure-eight motion for the lightest batter.
  6. Fill Pans and Bake: Transfer batter into prepared pans, 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 but springy, with some cracking on top.
  7. Cool Cupcakes: Let the cupcakes cool slightly, then run a butter knife around edges to loosen and remove from pans. Cool completely before serving.
  8. Make Bourbon Strawberry Sauce: In a medium saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash berries with a masher or fork, add turbinado sugar, and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
  9. Serve: Drizzle the cooled cupcakes with warm bourbon strawberry sauce. Optionally top with extra fresh berries and serve immediately for best texture and flavor.

Notes

  • Use cake flour for the lightest texture; rice flour is a good gluten-free substitute.
  • Cupcake sizes affect bake time; adjust accordingly and test doneness by touch.
  • For a deeper flavor in the sauce, turbinado sugar is preferred but regular sugar works fine.
  • Ensure cupcakes are completely cool before adding warm sauce to avoid sogginess.
  • Best enjoyed the same day for optimal fluffiness and freshness.

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