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Bourbon Strawberry Angel Food Cupcakes Recipe

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5 from 128 reviews

Delight in these Bourbon Strawberry Angel Food Cupcakes, a light and airy treat featuring angel food-inspired cupcakes topped with a warm, boozy strawberry sauce. Perfectly fluffy cupcakes are paired with a slightly thickened bourbon-infused strawberry topping that adds a vibrant, sophisticated twist to a classic dessert.

Ingredients

Scale

For the Cake:

  • 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

For the Bourbon Strawberry Sauce:

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

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F. Grease your baking pans, whether cupcake tins, popover pans, or mini-cupcake pans, with oil, butter, or cooking spray to prevent sticking.
  2. Sift Dry Ingredients: Sift together the cake flour and 1/2 cup of sugar twice to ensure an aerated, light mixture that will provide a delicate texture.
  3. Beat Egg Whites: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then continue beating until soft peaks form, which helps create structure and volume in your cupcakes.
  4. Add Remaining Ingredients to Egg Whites: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the egg whites. Beat the mixture until it holds stiff peaks, indicating a firm yet airy meringue.
  5. Fold Dry Ingredients into Egg Whites: Gently fold the sifted flour and sugar mixture into the meringue using a rubber spatula. Use a figure-eight motion to keep the batter light and airy without deflating it.
  6. Fill Pans and Bake: Pour the batter into prepared pans, filling each about 3/4 full. Bake at 350°F until lightly browned, firm to the touch, with some cracking on top. Baking times vary: popovers 25-30 minutes, small bundt cupcakes 20-25 minutes, mini-cupcakes 15-18 minutes.
  7. Cool Cupcakes: Let cupcakes cool slightly in pans, then run a butter knife around the edges to remove them. Allow them to cool completely on a wire rack.
  8. Make Bourbon Strawberry Sauce: In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash the berries and add turbinado sugar. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until the sauce thickens slightly.
  9. Serve: Drizzle warm bourbon strawberry sauce over completely cooled cupcakes. Garnish with extra fresh strawberries if desired. Serve immediately for optimal flavor and texture.

Notes

  • Use cake flour or substitute with sifted rice flour for gluten-free option.
  • Ensure egg whites are at room temperature for best volume.
  • Do not overmix when folding flour to maintain cupcake fluffiness.
  • Bourbon amount can be adjusted to preference or omitted for a non-alcoholic version.
  • Cupcakes are best enjoyed the day they are made due to the delicate texture and fresh topping.
  • If you don’t have a vanilla bean, use 1 teaspoon vanilla extract instead.

Keywords: angel food cupcakes, bourbon strawberry sauce, light cupcakes, boozy dessert, airy cupcakes, spring dessert, berry cupcakes

Find it online: https://bakedbylisa.com/bourbon-strawberry-angel-food-cupcakes-recipe/