Description
Indulge in light and airy Bourbon Strawberry Angel Food Cupcakes with a unique bourbon-infused strawberry sauce.
Ingredients
Scale
- 1.5 cups cake flour (substitute with sifted rice flour if needed)
- 1.5 cups sugar (consider turbinado sugar for added depth)
- 9 units egg whites (no yolk should be mixed in)
- 0.25 tsp salt (enhances flavor and stabilizes egg whites)
- 1 tsp cream of tartar (stabilizes whipped egg whites)
- 1 units vanilla bean (seeds scraped; substitute with extract if needed)
- 1 tsp almond extract (can be omitted)
- 3 cups fresh strawberries (sliced; substitute with seasonal fruits)
- 4–6 tbsp bourbon (replace with non-alcoholic extract for kids)
- 0.25 cups turbinado sugar (regular sugar works if turbinado isn’t available)
Instructions
- Preheat oven to 350°F (175°C). Do not grease the baking pans.
- Sift together cake flour and ½ cup of sugar in a bowl.
- In a large bowl, beat egg whites until foamy. Add salt and cream of tartar, whisk to soft peaks.
- Gradually add remaining sugar, vanilla bean seeds, and almond extract to egg whites, whisk to stiff peaks.
- Fold in sifted flour-sugar mixture gently with a rubber spatula.
- Pour batter into prepared pans and bake for 30-35 minutes until lightly browned.
- Cool cupcakes in pans for 10 minutes, then transfer to a wire rack.
- In a saucepan, simmer sliced strawberries with bourbon and turbinado sugar over medium heat for 10-15 minutes until thickened.
- Drizzle warm bourbon strawberry sauce over cooled cupcakes and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg