Rose Angel Food Cupcakes
Angel food cake is so light and airy that if you are going to add flavor it needs to be equally as delicate. Rose water provides a subtle floral flavor to compliment the light texture. This recipe only uses a small amount of rose water so you are not left with a soapy taste. I chose to make these into cupcakes because they do not require a special pan like typical angel food cake and use half the amount of egg whites. I topped them with a not-too-sweet rose and citrus whipped cream and edible rose petals. These cupcakes are perfect for a spring garden party or afternoon tea or cocktail hour!
Mixing the Angel Food Batter
Angel food cake is quite delicate and requires patience and a light hand to make. To start, pulse granulated sugar in a blender or food processor until it is powdery. Remove 1/2 cup and set aside for later use. Then, add flour and salt to the blender or food processor and pulse a few times to aerate the ingredients and set aside. This aeration is key to the light texture of the angel food cake.
Next, add room temperature egg whites, warm water, and cream of tartar to a dry, clean bowl. Beat with an electric mixer fitted with the whisk attachment on medium-low speed until frothy. Slowly add the reserved 1/2 cup of sugar while increasing the mixing speed to medium. Whisk until soft peaks form (see the picture below for reference). Add the vanilla extract and rose water and mix for a few seconds to combine.
Click here for more information on the science of whipping egg whites, including pictures of the stages of whipping.
Working in small additions, sift the aerated dry ingredients into the whipped egg whites. Gently fold in between each addition. Fold until there are no more streaks of flour, taking care to not overmix so the batter doesn't deflate. DO NOT try to speed through this step by omitting the sifting or mixing the flour in all at once since doing so could poorly impact the texture of the final product.
Baking the Cupcakes
Spoon batter into a cupcake pan lined with cupcake liners to about 3/4 full and gently smooth the top. You should get about 18-20 cupcakes from this recipe.
Bake on the lower middle rack of the oven at 325°F for 15-17 minutes until the cupcakes are lightly browned on top and a toothpick inserted in the middle comes out clean of crumbs. Allow the cupcakes to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. The cupcakes may shrink slightly while cooling.
Making the Whipped Cream Frosting and Final Touches
While the cupcakes are cooling, make the whipped cream frosting by whisking cold heavy cream, sugar, vanilla, rose water, and lemon or lime juice in a chilled bowl using an electric mixer until stiff peaks are formed. You can also add some food coloring for contrast.
Learn about the science of whipped cream here!
Top the cooled cupcakes with the whipped cream as desired. I used a piping bag and star piping tip to create a subtle pattern, but if you have better piping skills than I do I think it would look great to pipe a rose on top. Sprinkle with edible rose petals for extra decoration.
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Rose Angel Food Cupcakes
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup cake flour
- pinch of salt
- 6 large egg whites, room temperature
- 1 tbsp warm water
- 3/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp rose water
- 1 cup heavy cream, cold
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp rose water
- 1 tbsp lemon or lime juice
- pink or red food coloring, optional
- Optional garnish: edible rose petals
Instructions
- Position an oven rack so it is in the lower middle position. Preheat the oven to 325°F. Line two cupcake pans with cupcake liners (you will likely not fill the second pan).
- Pulse the sugar in a blender or food processor until it is a powdery texture. Remove 1/2 cup and set aside for later use.
- Add the flour and salt to the blender or food processor and pulse a few times to aerate the ingredients. Set aside.
- Add the egg whites, warm water, and cream of tartar to a dry, clean bowl. Beat with an electric mixer fitted with the whisk attachment on medium-low speed until frothy. Slowly add the reserved 1/2 cup of sugar while increasing the mixing speed to medium. Whisk until soft peaks form. Add the vanilla extract and rose water and mix for a few seconds to combine.
- Working in small additions, sift the aerated dry ingredients into the whipped egg whites. Gently fold in between each addition. Fold until there are no more streaks of flour, taking care to not overmix so the batter doesn't deflate.
- Spoon batter into the cupcake liners to about 3/4 full and gently smooth the top. Bake for 15-17 minutes until cupcakes are lightly browned and a toothpick inserted in the middle comes out clean of crumbs. Allow the cupcakes to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make the whipped cream frosting. In a chilled bowl using an electric mixer, whisk the heavy cream, sugar, vanilla, rose water, citrus juice, and optional food coloring on medium speed until the whipped cream just reaches stiff peak.
- Top completely cooled cupcakes with whipped cream as desired. If using, sprinkle with edible rose petals. Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
