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Strawberry Angel Food Cupcakes with Bourbon Strawberry Sauce Recipe

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★★★★★

4.4 from 92 reviews

These Strawberry Angel Food Cupcakes are light, airy, and bursting with fresh strawberry flavor enhanced by a warm bourbon strawberry sauce. Made with whipped egg whites and cake flour, they offer a delicate texture perfect for a sophisticated dessert or a special treat. The sweet and slightly boozy strawberry sauce adds a perfect complement to the ethereal cupcakes, making each bite a delightful experience.

Ingredients

Scale

Cupcakes

  • 1 cup cake flour, sifted (rice flour can be substituted)
  • 1 1/2 cups sugar, separated
  • 9 egg whites
  • 1/4 tsp salt
  • 1 tsp cream of tartar
  • 1 vanilla bean, seeds scraped
  • 1 tsp almond extract

Bourbon Strawberry Sauce

  • 3 cups fresh strawberries, sliced
  • 4 to 6 tbsp bourbon
  • 1/4 cup turbinado sugar

Instructions

  1. Prepare Baking Pans and Sift Dry Ingredients: Preheat your oven to 350°F. Grease your baking pans—cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking. Sift the cake flour together with 1/2 cup of the sugar twice to aerate and combine well for an extra-light texture.
  2. Whip Egg Whites: Using a hand mixer, beat the egg whites until they begin to foam. Add the salt and cream of tartar and continue beating until soft peaks form. This step is essential to build volume and structure for the cupcakes.
  3. Add Remaining Sugar and Flavors: Gradually beat in the remaining 1 cup of sugar, the scraped vanilla bean seeds, and almond extract to the whipped egg whites. Continue mixing until the mixture holds stiff peaks, ensuring a firm yet airy batter.
  4. Fold Dry Ingredients Into Batter: Gently fold the sifted flour and sugar mixture from Step 1 into the whipped egg whites using a rubber spatula, employing a figure-eight motion for a light mix. Be cautious to keep as much air in the batter as possible to maintain lightness.
  5. Fill Pans and Bake: Transfer the batter into the prepared pans, filling each about 3/4 full. Bake in the preheated oven for approximately 15-30 minutes depending on pan type: mini-cupcakes 15-18 minutes, small bundt cupcakes 20-25 minutes, or popovers 25-30 minutes. Cupcakes are done when lightly browned, firm but springy to the touch, and cracked slightly on top. Cool slightly before releasing from pans and then cool completely on a wire rack.
  6. Prepare Bourbon Strawberry Sauce: In a medium saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries with a potato masher or fork, then stir in turbinado sugar. Bring the mixture to a simmering boil and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Serve: Once cupcakes are completely cool, drizzle the warm bourbon strawberry sauce over each cupcake. Optionally, garnish with extra fresh strawberry slices. Serve immediately for the best flavor and texture, as these cupcakes are best enjoyed the day they are made.

Notes

  • Use cake flour for the lightest texture; rice flour can be used as a gluten-free substitute but may alter texture slightly.
  • Folding the flour mixture gently is key to keeping the batter airy.
  • Bourbon adds flavor depth; you can reduce or omit it if preferred, substituting with orange juice or strawberry juice.
  • Make sure cupcakes are completely cool before adding sauce to avoid sogginess.
  • These cupcakes are best enjoyed fresh the same day for optimal texture and flavor.
  • For a non-alcoholic sauce, omit the bourbon and increase the strawberry quantity slightly.

Keywords: Strawberry Angel Food Cupcakes, Bourbon Strawberry Sauce, Light Cupcakes, Airy Dessert, Spring Dessert, Gluten-Free Cupcakes

Find it online: https://amayaharis.com/strawberry-angel-food-cupcakes-with-bourbon-strawberry-sauce-recipe/