Take Mom out for Mother’s Day, but make sure to come home for dessert. Our Galavante chef has created the easiest and tastiest cupcake – with an impossibly easy ingredient and kitchen tools list. Just follow the directions and within an hour or so, you and the little ones will have something heavenly for mom, no burnt blueberry pancakes or hurricane-ravaged kitchen in sight. Enjoy!
Yield: approximately 16 cupcakes
Take Mom out for Mother’s Day, but make sure to come home for dessert. Our Galavante chef has created the easiest and tastiest cupcake – with an impossibly easy ingredient and kitchen tools list. Just follow the directions and within an hour or so, you and the little ones will have something heavenly for mom, no burnt blueberry pancakes or hurricane-ravaged kitchen in sight. Enjoy!
Yield: approximately 16 cupcakes
Angel food cupcakes:
Preheat oven to 350ºF. In a large mixing bowl, pour in the pasteurized egg whites and add the cream of tartar. Using the mixer, set on medium speed, and whip the egg whites for 1 minute. With the mixer still running, carefully and gradually add the sugar. Continue whipping until the egg whites turn into soft white peaks, about 3 minutes. Turn electric mixer off and set aside.
Sprinkle half the cake flour over the whipped egg white mixture; add the salt and vanilla extract. Using the rubber spatula, slowly incorporate the cake flour into the egg white mixture. Sprinkle in the remaining cake flour and again slowly incorporate the cake flour into the egg white mixture.
Place the cupcake paper liners into the 2 pans. Evenly spoon the batter into each cup, filling it almost to the top. Place the 2 cupcake pans in the preheated oven and bake for about 18–20 minutes, until the top of the cupcake is a golden color. To make sure the cupcake is perfectly cooked, insert a toothpick into the center of the cupcake and if it comes out clean, it’s done. Remove the 2 cupcake pans from the oven and allow to cool for 45 minutes to an hour before frosting.
Red raspberry cream cheese and whipped cream frosting:
Rinse the red raspberries and place in a small bowl. Using the back of a fork, mash the berries until it resembles a lumpy paste. In a large mixing bowl, pour in the heavy cream and using the mixer, set on a medium speed and whip the heavy cream for 1 minute. With the mixer still running, carefully and gradually add the sugar. Continue whipping until the heavy cream turns into stiff white peaks, about 4–5 minutes. Turn electric mixer off and set aside.
Using a rubber spatula, slowly incorporate the whipped cream cheese into the whipped heavy cream. Add the mashed red raspberries into the mixture until a bright-pink reddish color appears. Store frosting in the refrigerator until it is cold and you are ready to frost the cupcakes.
For each angel food cupcake, take 1 tablespoon (or more) of the red raspberry frosting and evenly spread on top. Eat, enjoy!
(Recipes by Kevin Kowalski)
