Today is a purple cupcake kind of day. Why? You know why.
Yes it’s true, sometime during the offseason I became a Vikings fan. I flirted with the idea last year but continued to cheer for the Saints because that’s what I’ve done as long as I’ve been a football fan. But like I said, something weird happened in the offseason. Maybe my trip to Minnesota had something to do with it?
So for tonight’s game, I made cupcakes. Angel Food & Devil’s Food. No, I didn’t plan it like that. I planned frosting and made cupcakes around what I already had in the kitchen. Bizarre, right? I didn’t even realize it until I sat down to write this post!
These are obviously the angel food which, by the way, aren’t good for putting frosting on. (Duh Amanda.) I wouldn’t recommend it unless it’s just a tiny smear. The cake is so soft and light that it collapses under the weight of the frosting. I used these liners because they’re sturdier than the regular paper liners and they helped the cupcakes keep their height.
The cake is really delicious though. Who doesn’t like angel food? No one, that’s who. It’s soft and spongy, sweet but not too sweet. Angel food cupcakes are a little more difficult than a bigger cake because they pull away from the liners and end up weirdly shaped but it’s nothing a pretty topping can’t fix.
The frosting is perfection. It’s a little tart from the lemon juice but still really sweet like a good buttercream should be. Once again, I wouldn’t recommend piling it on the angel food cupcakes like I did but a small dollop would be perfect. And yes, I did add food coloring. Blackberry puree is a really bright pink that normally would be really pretty so there’s really no need for food coloring.
- Adjust oven racks to the two lowest positions. Preheat the oven to 375F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
- Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency. Add food coloring if you wish and mix until everything is a solid color. Pipe or spread onto cooled cupcakes.