A mini version of the traditional cake, these angel cupcakes are incredibly light and fluffy, a flavorful dessert everyone will love.
This position was created in collaboration with Roxbury Mountain Maple. All opinions are ours.
I recently had the honor of interviewing Tanorria Askew, finalist on the popular cook-off show MasterChef. When she got the “call,” she called her mom from the break room at her office job and cried. While filming in Los Angeles, she had her makeup done daily by Emmy-winning makeup artists and Gordon Ramsey popped her shrimp and grits. But what struck me the most about Tanorria was the way they approach the food. “Eating is community,” She says. “I cook to make friends.” And by friends, she means people of all shapes, sizes, and colors. This woman loves everyone. She hosts dinner parties for women to discuss the deep racial tensions that permeate our country while eating the same nourishing soul food at the table. Read on to learn more about eating as a community and this angel cupcake recipe.
eating as a community
Before I became interested in food 10 years ago, my story was Eating as a duty: Calories in, calories out, it’s that simple. I later graduated food as food, where “healthy” eating was the top priority. It was better to eat this way, but it left little room for eating as a community. Being primarily health oriented, it was difficult to participate in a society where bringing cookies to new neighbors or baking a plate of cupcakes for the family barbecue was a matter of course.
With that in mind, these Angel Cupcakes with Maple Cream are a recipe for eating as a community. They’re a lighter option than the typical cupcake and could be considered a healthy dessert, so give them a shout food as food to. But let’s be honest: They are made with a lot of sugar, so sugar + air always = sugar. But there are a few things that bring these angel cupcakes closer to being a healthy dessert.
Make angel cupcakes
Here are some characteristics of these angel cupcakes that make them a deliciously healthier dessert:
- Angel Food Cake has no butter or oil like the typical cake; It consists of flour, egg white and sugar.
- The portion size and sugar content of angel cupcakes are lower than a typical angel cake.
- We replaced some of the granulated sugar in a typical Angel Food cake with maple syrup, a natural sugar. Although maple syrup always contains sugar, it is a minimally processed natural ingredient.
- For the frosting, we used maple cream, maple syrup that’s been condensed into a creamy, spreadable form (same notes as sugar versus maple syrup, above). You can also use our homemade whipped cream or our yoghurt whipped cream.
These angel cupcakes have gone through some recipe testing and agree they’re light, fluffy, and with a unique maple flavor: a delicious, healthy dessert to think about eating as a community.
About maple cream
The maple cream we use comes from Roxbury Mountain Maple, a family business based in New York. They found it a versatile and interesting ingredient, which they began selling with their maple syrup. They’re getting a good reputation for this stuff and we think the Pure Maple Creamy Spread is very, very good. In this recipe, we used the golden and delicate maple cream, which adds a maple flavor without being overpowering. Worth buying a jar for this recipe or simply to spread on toast or to dip fruit with. (Or mix a little drizzle into your coffee, as Ben from Roxbury suggested on our podcast a few months ago.) When using this maple cream, make sure you only apply a thin layer; Small things have a big impact.
About the Company: Roxbury Mountain Maple is a family business based in the Catskills of New York that produces all natural and organic maple syrup and maple cream. Supporting Roxbury Mountain Maple benefits family farmers, the local community, sustainable agriculture, forest conservation and yours Health. To learn more about the company, visit the Roxbury Mountain Maple website.
Looking for maple syrup recipes?
These Maple Cream Angel Cupcakes are one of our favorite maple syrup recipes to date. If you are looking for other maple syrup or maple cream recipes, here are a few we recommend:
Looking for healthy dessert recipes?
Some Healthier Dessert Recipes:
did you make this recipe
If you make these Angel Cupcakes with Maple Cream, we’d love to know how they turned out. Leave a comment below or share a photo on Instagram and mention @acouplecooks.
This recipe for angel cupcakes is…
Vegetarian.
The description
A mini version of the traditional cake, these angel cupcakes are incredibly light and fluffy, a flavorful dessert everyone will love.
For the cupcakes
- 8th egg white (large eggs)
- 2 tablespoons granulated sugar
- 2/3 cup cake flour
- ¼ teaspoon cream of tartar
- ½ teaspoon orange extract
- 2 tablespoons maple syrup
- 2 tablespoons the water
- ½ cup granulated sugar
For garnish
- Preheat oven to 325°F. Lightly grease a muffin pan with cooking spray. On a counter, set two cups apart the width of the muffin tin, then test by inverting the muffin tin and placing it on the cups (this is used to cool the cupcakes after baking).
- Separate the egg whites and let them come to room temperature.
- In a medium bowl, whisk together powdered sugar and cake flour.
- In the bowl of a stand mixer, combine the egg whites, water, orange extract, maple syrup, and cream of tartar. (You can also use a large non-reactive bowl and hand mixer.) Blend on low speed until mixture is fluffy, then increase to medium speed and gradually begin to add the granulated sugar, about 1 Tbsp at a time, for 2 to 3 minutes. Once all the sugar has been added, increase speed to high and beat until medium peaks form, about 2-3 minutes. The mixture should be slightly shiny and the tips of the spikes that form when you dip your finger into the mixture should sag a bit.
- Remove the bowl from the blender and sift half the dry ingredients through a fine-mesh sieve. Using a spatula, carefully fold the dry ingredients into the egg mixture. Then sift in the remaining dry ingredients and stir in.
- Using a ½ cup measure and spatula, fill the batter into 12 muffin cups. The batter is very fluffy and rises well above the muffin tin. If desired, gently smooth the tops of the cupcakes, being careful not to deflate the fluffy batter.
- Bake for about 20 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove pan from oven and let cool in pan for 5 minutes. Then place the pan upside down between the two bowls until completely cooled, about 45 minutes.
- When ready to serve, remove the cakes from the pan (you may need to use a sharp knife to loosen the edges of the pan). Spread a very thin layer of maple cream on the top of each cupcake. Halve the raspberries then place cut-side down on top of the glazed angel cupcakes. Serve immediately. (Cakes are best eaten the day they are baked. If you prefer, you can bake and freeze the cakes by wrapping them in plastic wrap and placing them in a sealed plastic bag; however, this can easily deflate the cakes. We’ve tried this and they tasted almost as good after freezing; however, eating on the day is the preferred option.)
- Category: Dessert
- Method: Cooked
- Kitchen: American
Keywords: Angel Food Cupcakes, Cupcake Recipes, Summer Dessert Recipes, Fruit Desserts, Berry Desserts, Healthy Desserts
