BIRTHDAY ANGEL'S FOOD CUPCAKES

Birthday Angel's Food Cupcakes image

Party perfect and light as a feather! We dressed up traditional angel food cake with colorful sprinkles and an easy whipped cream frosting.

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 14

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Ingredients

Cooking spray
1/2 cup cake flour (not self-rising)
1/2 cup confectioners' sugar
1/4 teaspoon fine salt
3 tablespoons rainbow sprinkles, plus more for decorating
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
4 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

Steps:

For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray.
Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside.
Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer.
Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions.
Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.)
For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.)
When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles.