Introduction

Strawberry Angel Food Cupcakes are light, airy treats that combine the delicate texture of angel food cake with a luscious bourbon-infused strawberry sauce. Perfect for spring and summer gatherings, these cupcakes bring a refreshing twist to a classic dessert.

The image shows three golden brown tall muffins with a rough, crispy top texture on a white plate placed on a white marbled surface. One muffin is broken open in the front, revealing a soft, fluffy, and airy white inside with a slightly crumbly texture. Next to the broken muffin is a small white square dish filled with dark red berry jam, topped with fresh green mint leaves. There are small chocolate shavings scattered on the plate near the jam dish. The background is softly blurred, highlighting the muffins and jam. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F. Coat your baking pans—whether cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking. Sift the cake flour and 1/2 cup of the sugar together, repeating the sifting process for an extra-light texture.
Step 2: Using a hand mixer, beat the egg whites until they start to foam. Add the salt and cream of tartar, and continue beating until soft peaks form.
Step 3: Gradually beat in the remaining 1 cup of sugar, the scraped vanilla bean seeds, and the almond extract into the egg whites. Beat until stiff peaks form.
Step 4: Gently fold in the sifted flour and sugar mixture using a rubber spatula. Use a gentle figure-eight motion to retain as much air as possible in the batter.
Step 5: Transfer batter into prepared pans, filling each about 3/4 full. Bake in the preheated oven: popovers for 25-30 minutes, small bundt cupcakes 20-25 minutes, or mini-cupcakes 15-18 minutes. Cupcakes are done when lightly browned, firm yet springy to the touch, with some cracking on top. Cool slightly, then gently loosen edges with a butter knife before removing. Cool completely before serving.
Step 6: To make the bourbon strawberry sauce, combine sliced strawberries and bourbon in a saucepan over medium heat. Lightly mash the berries, add turbinado sugar, and bring to a simmering boil. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Step 7: Once cupcakes are cool, drizzle with warm bourbon strawberry sauce. Top with extra fresh berries if desired and serve immediately for the best taste and texture.

Tips & Variations

For a gluten-free option, substitute cake flour with sifted rice flour to maintain the light texture.
Use unsweetened almond extract to add a delicate nutty flavor without overpowering the vanilla.
If bourbon is not preferred, substitute with orange juice or a splash of vanilla extract for a non-alcoholic sauce.
To keep cupcakes extra moist, serve them the same day they are made as angel food cake can dry out over time.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Keep the bourbon strawberry sauce separate in a sealed jar. Reheat the sauce gently on the stove before drizzling over the cupcakes again. The cupcakes are best enjoyed fresh, as they may lose their light texture after refrigeration.

How to Serve

The image shows a close-up of a golden brown muffin with a soft, fluffy white inside where a bite has been taken out. The muffin's outer crust is slightly crispy with uneven edges, giving it a homemade look. In the background, there are more muffins with a similar golden color and textured tops, placed on a white marbled surface covered with white parchment paper. Small crumbs are scattered around the bitten muffin, adding a sense of freshness and crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the bourbon sauce?

Yes, frozen strawberries can be used. Thaw them completely and drain excess liquid before cooking to avoid a watery sauce.

What if I don’t have cream of tartar?

Cream of tartar stabilizes egg whites and helps them hold volume. If unavailable, use an equal amount of lemon juice or white vinegar as a substitute.