Go Back
Print

Angel Food Cupcakes with Blackberry Buttercream

Ingredients

For the cupcakes:

  • 1 cup cake flour
  • 1 ½ cups granulated sugar
  • ¼ tsp. salt
  • 12 large egg whites
  • 1 tsp. vanilla extract
  • 1 ½ tsp. cream of tartar

For the buttercream:

  • 1 stick unsalted butter softened
  • 6 ounces fresh blackberries pureed and strained
  • ½ teaspoon lemon juice
  • 3 cups powdered sugar
  • food coloring if desired

Instructions

To make the cupcakes:

  1. Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, ¾ 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 ¾ 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.
  2. 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.

To make the buttercream:

  1. Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar ½ 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.