Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
Don’t be fooled by their heavenly name. Typically, angel food cake is surprisingly finicky to make at home. There’s the egg whites, the sifting, the folding… Can we skip to the eating part already? That’s why these 30-minute angel food cupcakes are so damn genius.
“The cons of angel food cake are that it involves a lot of egg separating and a lot of careful mixing to to make sure you don’t deflate the batter,” recipe developer Erin McDowell tells us. “But with these cupcakes, all the amounts are smaller, so that mixing happens really quickly. They also bake really fast, unlike traditional angel food cakes, which can take over an hour.” Even better, the whipped cream frosting stays firm, thanks to the addition of freeze-dried strawberries. “They’re great for parties, picnics and summer events because you don’t have to worry about that whipped cream deflating on you after ten minutes.”
Oh, and did we mention they taste like strawberry clouds?
Enter your registered email below!