Print

Strawberry Angel Food Cupcakes with Bourbon Strawberry Sauce Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

Delight in these airy Strawberry Angel Food Cupcakes topped with a luscious bourbon strawberry sauce. These cupcakes combine the lightness of classic angel food cake with the sweet, boozy essence of fresh strawberries simmered in bourbon and turbinado sugar, perfect for a refreshing dessert that feels both elegant and simple.

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 Baking Pans and Oven: 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 together the cake flour and 1/2 cup sugar twice to aerate and mix well, ensuring a light texture.
  2. Whip 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 will build the cupcake’s structure and volume.
  3. Add Sugar and Flavorings: Gradually beat in the remaining 1 cup sugar, vanilla bean seeds, and almond extract into the egg whites until the mixture holds stiff peaks.
  4. Fold in Flour Mixture: Gently fold the sifted flour and sugar mixture into the beaten egg whites using a rubber spatula with a figure-eight motion to retain air and keep the batter light and airy.
  5. Fill and Bake: Transfer the batter into prepared baking cups, filling each about three-quarters full. Bake at 350°F; baking time depends on pan type: popovers for 25-30 minutes, small bundt cupcakes for 20-25 minutes, mini-cupcakes for 15-18 minutes. They are done when lightly browned, firm but springy to the touch, and cracked on top.
  6. Cool the Cupcakes: Let them cool slightly, then loosen edges with a butter knife and remove from pans. Cool completely before serving.
  7. Prepare Bourbon Strawberry Sauce: In a medium saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash berries with a potato masher or fork. Add turbinado sugar and bring to a simmering boil. Cook for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
  8. Serve: Once cupcakes are fully cooled, drizzle with warm bourbon strawberry sauce. Optionally top with extra fresh berries and serve immediately for best flavor and texture.

Notes

  • Ensure you gently fold the flour mixture into the egg whites to maintain the light, airy texture of the cupcakes.
  • Baking time varies by pan size; check for springiness and a light golden top to confirm doneness.
  • Turbinado sugar adds depth to the bourbon strawberry sauce, but regular granulated sugar can be substituted if needed.
  • These cupcakes are best enjoyed the same day they are made for optimal texture and flavor.
  • Rice flour can be used as a gluten-free alternative for cake flour.

Keywords: Angel Food Cupcakes, Strawberry Dessert, Bourbon Strawberry Sauce, Light Cupcakes, Summer Dessert

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