Description
An elegant, airy angel food cupcake topped with a boozy and sweet bourbon-macerated strawberry sauce.
Ingredients
1 cup cake flour, sifted
1 1/2 cups sugar, separated
9 egg whites
1/4 tsp salt
1 tsp cream of tartar
1 vanilla bean, seeds scraped
1 tsp almond extract
3 cups fresh strawberries, sliced
4 to 6 tbsp bourbon
1/4 cup turbinado sugar
Instructions
Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; do not grease.
Step 2: Sift the cake flour and 3/4 cup of the sugar together three times to ensure maximum lightness.
Step 3: Beat egg whites, salt, and cream of tartar in a stand mixer until soft peaks form.
Step 4: Gradually add the remaining 3/4 cup of sugar while beating until stiff, glossy peaks are achieved.
Step 5: Gently fold in the vanilla bean seeds and almond extract into the meringue.
Step 6: Sift the flour mixture over the egg whites and fold in very gently using a spatula in three additions.
Step 7: Fill the cupcake liners almost to the top and bake for 15-18 minutes until golden and springy.
Step 8: While cupcakes bake, mix strawberries, bourbon, and turbinado sugar in a bowl and let macerate for 30 minutes.
Step 9: Cool cupcakes completely on a wire rack before topping with the strawberry sauce and serving.
Notes
Ensure egg whites are at room temperature for maximum volume. Use a high-quality bourbon for the best flavor profile in the sauce.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 185 kcal
- Sugar: 28g
- Sodium: 95mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
