CHOCOLATE ANGEL FOOD CUPCAKES WITH CHOCOLATE CREAM CHEESE WHIPPED CREAM #DESSERT #CHOCOLATE
I could lounge around and eat these things, throughout the day, consistently. I'd name these as one of my new most loved cupcakes! They are so light and feathery, yet so wanton, and just deluxe.These are a long way from those wipe like, dry blessed messenger sustenance cakes you get at the market. Attempt these and you'll most likely never return to those. B
esides, cupcakes are prettier than a cut of cake. Regardless of whether you're not a cupcake or desserts sweetheart (does that exist?), I have the inclination you'll cherish these!They're aren't excessively sweet and they have the ideal parity of chocolate and tang (on account of the cream cheddar in the fixing), alongside a new, regular sweetness and flash from the berries.If you need to go full scale in chocolate, at that point dunk the berries in chocolate before adding to the tops. I think I'll need to do that next time. In no way like chocolate extravagance. Appreciate!
- 3/4 cup + 2 Tbsp (182g) granulated sugar
- 1/4 cup + 3 Tbsp (56g) cake flour
- 2 Tbsp (11g) cocoa powder
- 1/8 tsp salt
- 6 large egg whites (212g), at room temperature*
- 2 1/2 Tbsp (37ml) warm water
- 3/4 tsp vanilla extract
- 3/4 tsp cream of tartar
Topping:
- 1 1/2 cups (12 oz, 360ml) heavy whipping cream
- 6 oz (170g) cream cheese, softened
- 1/2 cup (58g) powdered sugar
- 2 Tbsp (11g) cocoa powder, plus more for dusting (optional)**
- Fresh strawberries , raspberries or blueberries, or chocolate covered berries
Instructions:
- Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder and the salt.
- In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form (see link here for what medium peaks are). Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.
- For the Cream Cheese Whipped Cream Topping:
- In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and cocoa powder and whip until stiff peaks form. Store in refrigerator.
- *I'd recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you'll only have to toss out 1 egg and not all of them if you can't get the yolk out. You don't want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.
- **I've listed cocoa powder as optional because you can simply leave it plain if desired. If using the cocoa powder, you can also add in an additional tbsp or two of powdered sugar if desired to make it a little sweeter (just whatever you prefer).
For more detail :http://bit.ly/2YgzYLc
