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Angel Food Cupcake with Berries

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Ingredients
  

For Cupcakes

  • ¾ cup Bakers Sugar
  • ½ cup Cake Flour
  • ¼ tsp. Salt
  • 6 large Egg Whites at room temperature
  • 1 tbsp. Warm Water
  • ¾ tsp. Cream of Tartar
  • 1 tsp. Vanilla Extract

For Berry Topping

  • ½ cup Chopped Strawberries
  • ⅔ cup Fresh Raspberries
  • 3 tbsp. Granulated Sugar
  • 1 tsp. Cornstarch
  • 1 ½ tbsp. water

Instructions
 

For Cupcakes

  • Pre-heat oven to 325degrees F. Line an 18 cup muffin tin with 14 liners. Set aside.
  • Sift together 1/4 cup sugar, salt, and cake flour.
  • In a mixing bowl or stand mixer, beat the egg whites, water, and cream of tartar until it becomes foamy. Gradually add the remaining sugar as you beat on medium-high speed. When soft peaks begin to form, add the vanilla.
  • Slowly fold the flour into the batter. Do not add it all at once because you want an airy batter.
  • Add batter to cupcake liners and fill about 3/4 full. Place in the oven and back for 20 minutes.
  • Remove from oven and cool before adding the berry topping.

For Berry Topping

  • Place all topping ingredients into a small sauce pan. Cook on medium low to allow the berries to break apart. Stir frequently to prevent scorching for about 10 minutes. Remove from heat and allow to cool.

To Assemble

  • Top each cupcake with berry topping. Finish with whipped cream and chopped fresh berries.