Angel Food Cupcakes with Blackberry Frosting, the lightest, airiest from scratch angel food cupcakes with sinfully sweet and smooth blackberry frosting.
Hello, Summer!
Hello June and welcome summer! I can not wait to start throwing some summery recipes at you! You have two amazing ones this week, let me tell you! First off are these Angel Food Cupcakes with Blackberry Frosting. I really don’t need to say anymore, the name alone should have you drooling!
With the first official day of summer being in June (the 21st to be exact!), Parrish and I decided to make this month’s series all about summer desserts! Seems fitting, right?! I don’t think anything screams summer more than bursting fresh ripe berries.
I love pretty much all berries, and I saw these gorgeous blackberries on sale at the grocery store so I just had to run home with them! Enough rambling, on to the recipe! The recipe for the cupcakes is adapted from Cooking Classy.
Angel Food Cupcakes with Blackberry Frosting
Angel Food Cupcakes with Blackberry Frosting
Ingredients
Angel Food Cupcakes
- 3/4 cup + 2 Tablespoon granulated sugar
- 1/2 cup all purpose flour sifted
- 1/4 tsp salt
- 6 egg whites at room temperature
- 2 1/2 Tablespoon warm water
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
Blackberry Frosting
- 2½ Tablespoon all purpose flour
- ½ Cup milk
- ½ teaspoon vanilla bean paste or extract
- ½ Cup unsalted butter room temp
- ½ Cup packed brown sugar
- 1/2 Cup blackberries
- blackberries for garnish optional
Instructions
Angel Food Cupcakes
- Preheat oven to 350 degrees. Line a cupcake tin with paper liners. Set aside.
- In a food processor, place the sugar and pulse until super fine, 2 minutes. Sift half of the sugar with the flour and salt, set aside.
- In a large bowl with hand mixer or stand mixer, place the egg whites, add in the water, vanilla and cream of tartar. Mix until fully combined. Gradually add in the remaining sugar until incorporated. place mixer on medium speed until egg whites form medium peaks.
- Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches.
- Fill the cupcake liners almost all the way to the top. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Blackberry Frosting
- Place blackberries into a blender and blend until they form juice. Strain the juice through a fine mesh colander and discard the seeds. Set aside.
- In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
- With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Add in the blackberry juice and mix to combine. Frost cupcakes, garnish with blackberries if desired and enjoy! Any left over cupcakes should be refrigerated.
I filmed this step by step tutorial as well, enjoy!
I really hope you enjoyed this one! What’s your favorite way to cook with berries?
Now, go check out Parrish’s recipe for Banana Split Cheesecake Cookie Bites:
Since you’re here already, stay a while! Check out these other similar recipes:
Banana Cupcakes with Brown Sugar Frosting
Almond Cupcakes with Fresh Raspberry Buttercream Frosting
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Oh my! These look delicious! Pinning!
Love these cupcakes!!
Erika
http://whaterikawears.com/
These are absolutely STUNNING! And angel food with blackberries? So perfect for summer. I’ve got to try these.
Beautiful cupcake! I love that for summer party 🙂
Oh good… another idea for my abundance of blackberries in the backyard! Pinning this one – I bet the kids will enjoy making a frosting.
So pinning to try later – I love berry flavours!
Sounds like a delicious combo.
YUM, drooling! I love blackberries. Thank you for linking up with Thursday Favorite Things and I hope you have a glorious day!
This frosting looks amazing BUT I am a nursing mom and my baby is very allergic to dairy. Do you know if it would work with coconut oil/margarine(if I have too) and soy/almond milk?
It would most definitely work with the different milks. I would suggest margarine instead of the coconut oil, but I’m not 100% sure on that.
Thank you so much. I am pleased to report I used land o lakes margarine (80%oil content) and vanilla soy milk…I used raspberries because that’s what I had. It came out AMAZING!
YAY! I’m so glad, and thanks so much for letting us know!