Snow Delicious Cupcakes

April 03, 2019
The season of exciting is upon us.  I’ve partnered up with Sauza Tequila to bring you a brand new cupcake recipe and some inspiring thoughts for a terrifi excursion ladies’ night time!

The vacation season is well underway.  this is the craziest, busiest and  maximum remarkable time of the 12 months!  whether or not you’re an wonderful novice or a seasoned pro, the position of hostess can be a traumatic venture.  however unique doesn’t must be hard.  You just need a plan to make all of it occur!

Snow Delicious Cupcakes

So take hold of your girlfriends and have fun the season with a excellent ladies’ night time in.  We’re maintaining it stylish and handy with mild angel food cupcakes and a pitcher of sparkling Margarita.  It’s a clean change to the equal vintage, equal old excursion birthday celebration.  permit’s begin with the cupcakes and pass on from there!  Priorities, right?  making plans the cake constantly comes first!

Angel meals cake is one in every of my all time favorites.  It’s light and candy and absolutely unexpected across the vacations.  So I concept cupcake sized portions would be a top notch addition to a ladies’ night time in.  It’s a clean exchange to the heavy cakes we regularly revel in in the course of the month of December.  And truely pairs nicely with a bubbly glass of untamed berry sparkling Margarita.

Snow Delicious Cupcakes

For the Angel Food Cupcakes:

  • 2 cups granulated sugar, divided
  • 1 ⅓ cups sifted cake flour
  • 12 egg whites, at room temperature
  • ¾ teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • zest of one organic lemon

When Ready To Serve:

  • 16 ounces heavy whipping cream, very cold
  • 4 tablespoons granulated sugar
  • Fresh Raspberries
  • Confectioners’ Sugar

Make the Cupcakes:

  1. Preheat oven to 350 stages.
  2. In a food processor, pulse sugar till it's miles superfine.  kind of two minutes on low.
  3. Combine ½ cup sugar with cake flour and sift together four instances.  Set apart.
  4. Inside the bowl of an electric powered mixer filled with the whisk attachment, beat egg whites, salt and cream of tarter till medium company peaks.
  5. Sprinkle final 1 ½ cups sugar over egg whites with mixer strolling.  blend till thick and vivid.
  6. Upload lemon zest.  mix numerous additional minutes till very thick.  cast off bowl from stand mixer.  Scrape down whisk attachment, eliminating all egg whites and zest.
  7. Sprinkle ¼ of flour aggregate into bowl and lightly fold into egg whites the use of a easy rubber spatula.  Repeat till all flour has been added.
  8. Spoon batter right into a muffin tin covered with cupcake wrappers.  Fill each wrapper almost to the very pinnacle.  clean top.
  9. Bake 17 – 20 minutes or till toothpick comes out easy.  Cool for five mins after which do away with from muffin tin to chill completely.

Whilst ready To Serve:

  1. Within the bowl of an electric mixer geared up with the whisk attachment, whisk chilled heavy cream and 4 tablespoons sugar till you've got smooth peaks.
  2. While geared up to serve, spoon a dollop of whipped cream on top of every cupcake.  top with a fresh raspberry and a sprinkle of confectioners sugar, if favored.

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