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Angel Food Cupcakes with Whipped Cream and Berries

Light and perfectly delicate, this is a cupcake version of the traditional cake, topped with sweet whipped cream and berries.

  • 1 cup (about 8) Egg whites, at room temperature

  • 1 teaspoon Cream of tartar
  • 1/4 teaspoon Salt
  • 1 cup Domino® Golden Sugar
  • 1/2 teaspoon Almond extract
  • 1/4 teaspoon Pure vanilla extract
  • 3/4 cup Cake flour, sifted
  • 2 tablespoons , to sprinkle Domino® Golden Sugar

Whipped Cream
  • 1 cup Heavy whipping cream

  • 1 1/2 tablespoons Domino® Golden Sugar
  • 1 teaspoon Pure vanilla extract
  • Blueberries and blackberries to top

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Prep Time : 30 minutes / Cook Time: 20 minutes / Yields: 12 cupcakes

Step 1

Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners.

Step 2

In a bowl of an electric mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and salt and mix to foam. Slowly pour sugar and whisk to medium soft peaks. Peaks will flop over; do not over whip. Reduce speed to low and add vanilla and almond extracts. Remove the bowl from the mixer and fold the flour into the mixture. 

Step 3

Using and ice cream scoop fill the lined cups. The cupcakes will not rise; they will keep their volume so make sure you fill them all the way up and outside the liner. Sprinkle sugar on top and bake for 18-20 minutes or until golden brown.

Step 4

Add cream, sugar, and vanilla in a metal bowl of a stand mixer. Refrigerate for 15 minutes. When the cream is cold, whip the mixture starting on low speed and gradually raise the speed to medium-high until cream forms soft peaks. 

Step 5

When cupcakes are completely cool, top with whipped cream and berries. 

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