I have always loved angel food cake, and for many reasons. Namely, that it’s easy to make, has a great texture and delivers very consistent results. That being said, angel food cake doesn’t really have much of a flavor. It tastes fine, but really just fine. Nothing special.
So maybe that’s why I’ve always felt the urge to mix it up a bit, try something new, change the same old recipe. Angel food cupcakes are pure and low calorie; they’re truly angels. My version have a subtle lemon flavor, buttercream frosting and a peach syrup on top. It’s only logical to think of them as fallen angels.
They still use the angel food cake base, but you can’t really blame me for having a little bit of fun… and yes, I did need to use up some quickly ripening peaches.
Maybe not the prettiest or most refined dessert, but definitely worth the work.
for the peach syrup
- 2 cups diced peaches
- 1 cup granulated sugar
- 2 tablespoons lemon juice (leave the seeds in)
for the cake
- 14 tablespoons sugar, divided in half
- 6 egg whites
- ¾ teaspoon cream of tartar
- 2 tablespoons warm water
- ¼ cup lemon juice
- ½ cup flour
- ¼ teaspoon salt
for the frosting
- 1 cup softened butter
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
In a medium saucepan, bring the peaches, the sugar and the lemon juice to a soft boil, then turn down and simmer for 20-25 minutes, stirring occasionally. Take off heat, and let cool.
Preheat the oven to 350º F.
In a large bowl, or the bowl of a stand mixer, add the egg whites, water, lemon juice and cream of tartar and whisk until frothy. Then, add half the sugar in, one tablespoon at a time, until the mixture reaches soft peaks.
In a small bowl, whisk together the flour, the remainder of the sugar and the salt.
Gently fold the dry mixture into the egg mixture, ¼ cup at a time, taking care not to overmix.
Line a cupcake tin with paper liners, then scoop batter into each of the wells until they’re almost all the way full.
Bake for 20-25 minutes, or until golden brown on the top and spongy in texture. Let cool completely before frosting.
With a hand or stand mixer, whip the butter on its own for 5-8 minutes until it’s light and fluffy, then add the powdered sugar in ¼ cup at a time, taking care to scrape down the sides. Whip in the vanilla as well.
When the frosting comes together, fold in half the peach syrup and load it into a piping bag with a round tip.
Pipe a dollop of frosting onto each cooled cupcake, and drizzle with the remainder of the peach syrup.