Angel Food Birthday Cupcakes

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: 12 cupcakes

These feather-light Angel Food cupcakes, topped with cheerful, colorful sprinkles, are perfect for birthday parties and any children's event. The colorful confetti not only decorates the fluffy frosting caps on the cupcakes, but is also incorporated into the batter. These cupcakes can be baked ahead of time, but decorate them just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

0.5 cup cake flour (not self-raising)
0.5 cup powdered sugar
1/4 teaspoon fine salt
3 tbsp. multi-colored sprinkles + extra for garnish
Whites of 5 large eggs, room temperature
0.5 tsp cream of tartar
0.5 cup granulated sugar
1 tsp vanilla extract
0.5 tsp finely grated lemon zest
Special equipment: white paper cupcake liners

Curd cream

110 g of cream cheese, room temperature
1/4 cup powdered sugar
1.5 cups heavy cream
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, cupcake, lemon zest, curd cheese, eggs, cream of tartar, cream

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
Cupcakes:

Sift the flour, sugar, and salt through a fine-mesh sieve into a medium bowl, add the sprinkles, and set aside. Combine the egg whites in a bowl and beat with a mixer on medium speed until foamy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes.

Gradually add granulated sugar, about 1 tablespoon at a time. Increase mixer speed to medium-high and continue beating until stiff, glossy peaks form, about 5 minutes. Add vanilla extract and lemon zest.
Sprinkle a quarter of the flour mixture over the beaten egg whites and gently fold in with a rubber spatula. Add the remaining flour mixture in three additions.
Evenly distribute the batter among the prepared cupcake liners, tucking it in so it extends above the edges of the paper liners. Bake until the cupcakes spring back when lightly pressed with a fingertip and a toothpick inserted into the center comes out clean, 14-16 minutes.
Let cool in the pan for a few minutes, then transfer to a wire rack and let cool completely. Cupcakes can be baked a day ahead and stored in an airtight container at room temperature..
Curd cream:

Place the cream cheese and powdered sugar in a medium bowl and beat with a mixer on medium speed until smooth. Add the cream and vanilla extract and continue beating until stiff peaks form. The glaze can be prepared 1 hour ahead of use and refrigerated..
When ready to serve, spoon frosting onto each cupcake. Use the back of a spoon to swirl the frosting slightly. Decorate each cupcake with colorful sprinkles.