Tuesday, February 4, 2014

Winter Wonderland Cupcakes & a Project

WOW. So sorry about being a definite slacker!!! The last 2 months have been really busy (I'm sure you all understand, right??), so I've FINALLY found some time to sit & update. So here we go!

I made these beauties on my 24th birthday in December. As you may already know, angel food is my all-time favorite type of cake. It's so light & fluffy & absent of butter & oil; & the best part, I don't feel guilty if I eat more than 10 of these babies. So in lieu of this, I've decided that for the next few months, I will be creating variants of angel food cupcakes. Chocolate, orange, cookie dough-stuffed, cookies & cream, tiramisu, red velvet...I just want to try it all! I will, of course, document the results & recipes on here, so keep an eye out.

As for these Winter Wonderland cupcakes, they're so simple to make: angel food with peppermint chips inside. Let me tell you, I was a VERY happy birthday chick with these. And I know you will be, too. :)


Angel Food Cupcakes:
  •  6 egg whites
  • 1 tsp. cream of tartar
  • 1/4 cup + 2 Tbsp. sugar
  • 2 tsp. vanilla extract
  • 3/4 cup powder sugar
  • 1/2 cup + 3 Tbsp. cake flour
  • 1/3 Andes peppermint baking chips
Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 1/4 cup Cool Whip
  •  1 tsp. vanilla extract
  • mini marshmallows, for topping (use hot cocoa-sized marshmallows; you can find a container of them in the coffee/cocoa aisle for really cheap)
Preheat oven to 350 degrees.
In a medium bowl, combine cake flour and powder sugar. Sift together, or whisk until incorporated. Set aside.
In the bowl of a stand mixer, with the whisk attachment, beat egg whites for 1 minute on medium speed until frothy. Add cream of tartar; increase setting to high speed and beat until mixture creates soft peaks. SLOWLY add in sugar, and continue to beat for 3 minutes, or until peaks become stiff. Turn off stand mixer.
Using a rubber spatula, GENTLY fold in flour mixture to egg whites and baking chips, in 3 increments. Be careful not to overmix. When mixture is completely incorporated, fill cupcake liners 2/3 full.
Bake for 17-20 minutes, or until cupcakes are puffed up and toothpick comes out clean. (You may not even have to bake them for this long, so keep an eye on them while they bake.) Cool completely.
In the bowl of a stand mixer, with whisk attachment, beat heavy whipping cream and Cool Whip on high speed, until stiff peaks form. While beating, add vanilla extract.
Fill a piping bag and swirl onto cupcakes. Add mini marshmallows for extra crunch and flavor, and enjoy!

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